Spherification methods to produce particles of millimetric size are detailed in this review,
especially for encapsulation purpose and using alginate. Therefore, alginate properties and …

To comprehend the intricate interplay of five common food polysaccharides, κ-Carrageenan
(KC), konjac glucomannan (KGM), locust bean gum (LBG), low-acyl gellan gum (LAG), and …

To improve the controlled release and stability of the loaded drug, the alginate–porous
starch solution, as the gel matrix (GM), was prepared and added into curcumin-loaded …

Abstract Structure-rheology relationship of binary composite gel (BCG) systems of
alginate/guar gum and basil seed gum/guar gum at ratio 2: 1 at different Ca 2+ levels (2 …

Calcium alginate gel (CAG) has been widely investigated for the development of artificial
foods; however, there are few studies on its thermal stability. This study aimed to monitor …

The aim of the study was to investigate the influence of addition of sodium alginate (SA) and
chitosan (CH) on the properties of inulin hydrogels. Inulin hydrogels (20 g/100 g) containing …

The aim of this work was to analyze the effect of calcium and osmotic pretreatments on mass
transfer and texture parameters of chilacayote (Cucurbita ficifolia Bouché). Samples were …

Alginate hydrogel is commonly utilized to encapsulate hydrophilic polyphenols because of
its biocompatibility and flexibility. However, encapsulation with neat alginate gel is prone to …

Black olive has become one of the most prestigious olives processed in the olive industry,
and its processing has been increased recently in different countries. The firmness of black …

The aim of this study was to investigate the ability of shell (coating) formulations comprised
of alginate and glucono delta lactone (GDL) to encapsulate a mixture of green tea and …