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Hydrophilic food compounds encapsulation by ionic gelation
Current Opinion in Food Science, 2017Among the several methods for encapsulating active compounds, ionic gelation is an interesting technique, because it can be considered as low cost and does not require specialized equipment, high temperature and organic solvents. However, this method is more adequate for encapsulating hydrophobic materials.
L. Kurozawa, M. Hubinger
semanticscholar +2 more sources
Fabrication of letrozole formulation using chitosan nanoparticles through ionic gelation method.
International Journal of Biological Macromolecules, 2017In this study, the anticancer drug letrozole (LTZ) was formulated using chitosan nanoparticles (CS-NPs) with the crosslinking agent sodium tripolyphosphate (TPP). The nano-formulation was optimized by varying the concentration of drug. The prepared particles were characterized using FTIR, TGA, XRD, SEM, TEM and DLS.
T. Gomathi +4 more
semanticscholar +3 more sources
On-demand gelation of ionic liquids using photoresponsive organometallic gelators
Soft Matter, 2022We developed organometallic complexes that release low-molecular-weight gelators upon UV photoirradiation; various ionic liquids can be photogelated by using them.
Ryo Sumitani +2 more
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Food Research International, 2023
This study aimed at producing pectin hydrogel beads by ionic gelation proce to carry pomegranate extract (PE) evaluating approaches to increase its retention and protect the polyphenols from environmental conditions that interfere in the stability and ...
Mariana Pereira Silveira +3 more
semanticscholar +1 more source
This study aimed at producing pectin hydrogel beads by ionic gelation proce to carry pomegranate extract (PE) evaluating approaches to increase its retention and protect the polyphenols from environmental conditions that interfere in the stability and ...
Mariana Pereira Silveira +3 more
semanticscholar +1 more source
An efficient method for improving the stability of Monascus pigments using ionic gelation.
The Journal of the Science of Food and Agriculture, 2023BACKGROUND Monascus pigments (Mps) are easily impacted by heating, pH and light, resulting in the degradation. In this study, Mps were encapsulated by ionic gelation method with sodium alginate (SA) and sodium caseinate (SC) as well as CaCl2 as a ...
Mengru Wei +5 more
semanticscholar +1 more source
Food Chemistry, 2022
Research about biodegradable antimicrobial films continues to receive a lot of attention due to the plastic pollution crisis and the need for environment-friendly and safe food products.
Kabirou Odjo +9 more
semanticscholar +1 more source
Research about biodegradable antimicrobial films continues to receive a lot of attention due to the plastic pollution crisis and the need for environment-friendly and safe food products.
Kabirou Odjo +9 more
semanticscholar +1 more source
Gelation mechanism of ionic polysaccharides
Makromolekulare Chemie. Macromolecular Symposia, 1990AbstractExperimental results obtained by membrane equilibria, osmotic pressure, viscosity and circular dichroism measurements on alginate and pectate solutions in the presence of Ca2+ ions are presented. From equilibrium dialysis data both electrostatic and cooperative interactions seem to describe the binding process of Ca2+ ions onto polymer chains ...
GAMINI, AMELIA +4 more
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Specialist Gelator for Ionic Liquids
Langmuir, 2005Cyclo(l-beta-3,7-dimethyloctylasparaginyl-L-phenylalanyl) (1) and cyclo(L-beta-2-ethylhexylasparaginyl-L-phenylalanyl) (2), prepared from L-asparaginyl-L-phenylalanine methyl ester, have been found to be specialist gelators for ionic liquids. They can gel a wide variety of ionic liquids, including imizazolium, pyridinium, pyrazolidinium, piperidinium ...
Kenji, Hanabusa +3 more
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