Enhancing the Dispersion Stability and Sustained Release of S/O/W Emulsions by Encapsulation of CaCO<sub>3</sub> Droplets in Sodium Caseinate/Xanthan Gum Microparticles
In this study, solid/oil/water (S/O/W) emulsions were prepared by sodium caseinate (NaCas) and Xanthan gum (XG) binary composite to improve the dispersion stability of calcium carbonate (CaCO<sub>3</sub>) and achieve a targeted slow-release effect. CaCO<sub>3</sub> S/O/W emul...
Main Authors: | Jie Zhang, Gongwei Li, Duoxia Xu, Yanping Cao |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-09-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/11/18/2854 |
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