The DOI matches its Crossref record; 49 of the 49 references it cites were found in a registry or an index.
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
Abstract
In this study, vitamins C and E were simultaneously encapsulated in water-in-oil-in-water (W/O/W) emulsion-filled sodium alginate (SA) hydrogel beads, as well as the effects of SA concentrations (0.5%, 1.0%, 1.5%, and 2.0%) on the structures and lipolysis the of hydrogel beads were investigated. With increasing SA concentration, the beads showed larger sizes, denser structures and better textures. The droplets tightly penetrated the gel network at high SA concentrations. Digestion behavior revealed the disintegrated intramolecular structure at low SA concentrations. The beads with 0.5% SA were fragmented, losing the initial shape during digestion in the intestinal fluid. Additionally, lipid phases were released as W/O/W and O/W emulsion droplets after digestion. However, the high SA concentration-containing beads exhibited a well-preserved morphological structure after digestion, and the release profiles of lipid phase were mainly O/W emulsion droplets. Furthermore, vitamins C and E encapsulated in the beads exhibited high bioaccessibility (vitamin C: 90.20% and vitamin E: 95.19%).
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“hydrophilic vitamin C and lipophilic vitamin E were simultaneously encapsulated in the W/O/W emulsion‐filled SA hydrogel beads.”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as Geng et al. 2024
In the citing paper
“the higher concentration of SA effectively increased bioaccessibility and slow release of vitamins C and E”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as Geng et al. 2024
Citations
Cites
McClements, D. J., Decker, E. A., Park, Y., & Weiss, J. (2009) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408390902841529 · Cited by 948
Pasparakis, G., & Bouropoulos, N. (2006) · International Journal of Pharmaceutics · doi:10.1016/j.ijpharm.2006.05.054 · Cited by 487
Size and Shape of Calcium Alginate Beads Produced by Extrusion Dripping
Lee, B. ‐., Ravindra, P., & Chan, E. ‐. (2013) · Chemical Engineering & Technology · doi:10.1002/ceat.201300230 · Cited by 343
Update on the Biological Characteristics of the Antioxidant Micronutrients
ROCK, C. L., JACOB, R. A., & BOWEN, P. E. (1996) · Journal of the American Dietetic Association · doi:10.1016/s0002-8223(96)00190-3 · Cited by 308
Liu, D., Shi, J., Colina Ibarra, A., Kakuda, Y., & Jun Xue, S. (2008) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2007.08.001 · Cited by 289
Ouazzou, A. A., Cherrat, L., Espina, L., Lorán, S., Rota, C., & Pagán, R. (2011) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2011.04.004 · Cited by 224
Kumar, A., Kaur, R., Kumar, V., Kumar, S., Gehlot, R., & Aggarwal, P. (2022) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2022.07.016 · Cited by 173
Lin, D., Kelly, A. L., Maidannyk, V. A., & Miao, S. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106165 · Cited by 152
Ding, X., Xu, Y., Wang, Y., Xie, L., Liang, S., Li, D., Wang, Y., Wang, J., & Zhan, X. (2022) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2022.119438 · Cited by 138
Zheng, B., Zhang, Z., Chen, F., Luo, X., & McClements, D. J. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2017.05.022 · Cited by 118
Cited by
Zhao, Q., Chen, X., Ji, W., Zhang, J., Li, X., Liu, Z., Wang, W., Liu, H., Wang, Y., Nan, B., et al. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116843 · Cited by 49
Stability, bioaccessibility and bioavailability of vitamins in different delivery systems.
Erem, E., Ozkan, G., Şahin-Yeşilçubuk, N., & Kilic-Akyilmaz, M. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.145452 · Cited by 21
Li, L., Tao, L., Geng, M., & Tian, Y. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111349 · Cited by 20
Self-citationDesigning Protein Gels for Nutrient Delivery: From Formulation to Digestion
Dong, X., Wang, Y., Chen, X. D., & Selomulya, C. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70424 · Cited by 17
“Notably, the higher concentration of SA effectively increased bioacces-sibility and slow release of vitamins C and E (Geng et al. 2024 ).”
Duan, X., Xie, C., Ashokkumar, M., Dunshea, F. R., & Suleria, H. A. R. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.146011 · Cited by 13
Metadata
- Authors
- Geng, M., Li, L., Tan, X., Teng, F., & Li, Y.
- Affiliations
- Northeast Agricultural University (CN)
- Corresponding author
- Teng, Fei
- Li, Yang
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2024-11
- Volume
- 457
- Pages
- 140095
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W4399631724
- Cited by
- 30
- References
- 49
- Citations by year
- 2026: 12 · 2025: 18
- FWCI
- 6.44
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- www.elsevier.com/legal/tdmrep-license (tdm)
- doi.org/10.15223/policy-017 (stm-asf)
- doi.org/10.15223/policy-037 (stm-asf)
- doi.org/10.15223/policy-012 (stm-asf)
- doi.org/10.15223/policy-029 (stm-asf)
- doi.org/10.15223/policy-004 (stm-asf)
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Funders
- National Natural Science Foundation of China (32001686)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Physical Sciences › Materials Science › Biomaterials › Hydrogels: synthesis, properties, applications
- Keywords
- water-in-oil-in-water emulsion, vitamin C, vitamin E, co-encapsulation, lipolysis, alginate concentration, bioaccessibility, emulsion droplets, encapsulation efficiency
- MeSH terms
- Alginates, Ascorbic Acid, Digestion, Drug Carriers, Drug Compounding, Emulsions, Humans, Lipolysis, Particle Size, Vitamin E, Hydrogels
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: 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. https://app.cochat.ai/papers/10.1016/j.foodchem.2024.140095
- The paper
- Geng, M., Li, L., Tan, X., Teng, F., & Li, Y. (2024). 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. Food Chemistry. https://doi.org/10.1016/j.foodchem.2024.140095
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
