W/O/W emulsion-filled sodium alginate hydrogel beads for co-encapsulation of vitamins C and E: Insights into the fabrication, lipolysis, and digestion behavior

作者：Mengjie Geng, Lijia Li, Xiangyun Tan, Fei Teng, Yang Li · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.140095 · 被引用次数：27 · 研究领域：Proteins in Food Systems、Hydrogels: synthesis, properties, applications、Enzyme Catalysis and Immobilization