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Sweet Potato Protein Hydrolysates Solidified Calcium-Induced Alginate Gel for Enhancing the Encapsulation Efficiency and Long-Term Stability of Purple Sweet Potato Anthocyanins in Beads

https://doi.org/10.2139/ssrn.4892906
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Low‐temperature electron microscopy for the study of polysaccharide ultrastructures in hydrogels. II. Effect of temperature on the structure of Ca2+‐alginate beads
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Two‐Steps of Gelation System Enhanced the Stability of Syzygium cumini Anthocyanins by Encapsulation with Sodium Alginate, Maltodextrin, Chitosan and Gum Arabic
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Sweet potato protein and its hydrolysates
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Effect of gum arabic-modified alginate on physicochemical properties, release kinetics, and storage stability of liquid-core hydrogel beads
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Inhibition of gelatinized rice starch retrogradation by rice bran protein hydrolysates
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Gelation behavior and mechanism of alginate with calcium: Dependence on monovalent counterions
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Extraction and purification of anthocyanins from purple-fleshed potato
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Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes
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Effect of preheated milk proteins and bioactive compounds on the stability of cyanidin-3-O-glucoside
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Effect of added calcium chloride on the physicochemical and rheological properties of aqueous mixtures of sodium caseinate/sodium alginate and respective oil-in-water emulsions
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Rheological investigation of alginate chain interactions induced by concentrating calcium cations
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Flow behavior, thixotropy and dynamical viscoelasticity of sodium alginate aqueous solutions
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Phase separation behavior and structural analysis of ovalbumin–gum arabic complex coacervation
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Effect of the weight ratio of alginate-modified tapioca starch on the physicochemical properties and release kinetics of chlorogenic acid containing beads
inferredcites →https://doi.org/10.1016/j.foodhyd.2016.07.002openalex-snapshot
Producing liquid-core hydrogel beads by reverse spherification: Effect of secondary gelation on physical properties and release characteristics
inferredcites →https://doi.org/10.1016/j.foodhyd.2018.04.022openalex-snapshot
Characterization of calcium alginate/ deacetylated konjac glucomannan blend films prepared by Ca2+ crosslinking and deacetylation
inferredcites →https://doi.org/10.1016/j.foodhyd.2021.106684openalex-snapshot
Improvement of ultrasound microwave-assisted enzymatic production and high hydrostatic pressure on emulsifying, rheological and interfacial characteristics of sweet potato protein hydrolysates
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.107487openalex-snapshot
Compound hydrogels derived from gelatin and gellan gum regulates the release of anthocyanins in simulated digestion
inferredcites →https://doi.org/10.1016/j.foodres.2018.02.035openalex-snapshot
Encapsulation of purple corn and blueberry extracts in alginate-pectin hydrogel particles: Impact of processing and storage parameters on encapsulation efficiency
inferredcites →https://doi.org/10.1016/j.foodres.2019.01.042openalex-snapshot
Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking
inferredcites →https://doi.org/10.1016/j.ijbiomac.2020.04.157openalex-snapshot
Development of inter-polymeric complex of anionic polysaccharides, alginate/k-carrageenan bio-platform for burn dressing
inferredcites →https://doi.org/10.1016/j.ijbiomac.2020.08.025openalex-snapshot
The interaction between sodium alginate and myofibrillar proteins: The rheological and emulsifying properties of their mixture
inferredcites →https://doi.org/10.1016/j.ijbiomac.2021.04.001openalex-snapshot
Gel properties and network structure of the hydrogel constructed by iota-carrageenan and Ala-Lys dipeptide
inferredcites →https://doi.org/10.1016/j.ijbiomac.2021.04.111openalex-snapshot
Pectin/sodium alginate/xanthan gum edible composite films as the fresh-cut package
inferredcites →https://doi.org/10.1016/j.ijbiomac.2022.06.040openalex-snapshot
Sodium alginate/gum arabic/glycerol multicomponent edible films loaded with natamycin: Study on physicochemical, antibacterial, and sweet potatoes preservation properties
inferredcites →https://doi.org/10.1016/j.jafr.2022.100488openalex-snapshot
Biopolymer-based encapsulation of anthocyanins as reinforced natural colorants for food applications
inferredcites →https://doi.org/10.1016/j.jfoodeng.2015.08.005openalex-snapshot
Cox–Merz rules from phenomenological Kelvin–Voigt and Maxwell models
inferredcites →https://doi.org/10.1016/j.lwt.2018.12.081openalex-snapshot
Effects of sodium carboxymethyl cellulose on rheological properties and gelation behaviors of sodium alginate induced by calcium ions
inferredcites →https://doi.org/10.1016/j.polymdegradstab.2016.09.027openalex-snapshot
Ca(II)+Ba(II) ions crosslinked alginate gels prepared by a novel diffusion through dialysis tube (DTDT) approach and preliminary BSA release study
inferredcites →https://doi.org/10.1016/j.tifs.2020.10.002openalex-snapshot
Physical and mechanical properties of alginate based composite gels
inferredcites →https://doi.org/10.1021/acs.biomac.6b00378openalex-snapshot
Structural Characterization of Sodium Alginate and Calcium Alginate
inferredcites →https://doi.org/10.1080/10408398.2010.499808openalex-snapshot
Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms
inferredcites →https://doi.org/10.1111/1541-4337.12655openalex-snapshot
Production, structure–function relationships, mechanisms, and applications of antifreeze peptides
inferredcites →https://doi.org/10.1111/ijfs.15557openalex-snapshot
Anthocyanin‐fortified konjac glucomannan/sodium alginate composite edible boba: characteristics of texture, microstructure, in vitro release behaviour and antioxidant capacity
inferredcites →https://doi.org/10.3390/foods8090393openalex-snapshot
Stability and Quality of Anthocyanin in Purple Sweet Potato Extracts
inferredcites →https://doi.org/10.3390/molecules24213816openalex-snapshot
Research Advances of Purple Sweet Potato Anthocyanins: Extraction, Identification, Stability, Bioactivity, Application, and Biotransformation
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