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

Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

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Swelling studies and in vitro release of verapamil from calcium alginate and calcium alginate–chitosan beads

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Size and Shape of Calcium Alginate Beads Produced by Extrusion Dripping

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The antimicrobial activity of hydrophobic essential oil constituents acting alone or in combined processes of food preservation

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New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications

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Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads

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Carboxymethyl konjac glucomannan-chitosan complex nanogels stabilized double emulsions incorporated into alginate hydrogel beads for the encapsulation, protection and delivery of probiotics

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Impact of delivery system type on curcumin stability: Comparison of curcumin degradation in aqueous solutions, emulsions, and hydrogel beads

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From lab to table: Recent advances in the application of sodium alginate-based hydrogel beads in the food industry

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Stability, bioaccessibility and bioavailability of vitamins in different delivery systems.

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Regulating association strength between SPI and pectin via sodium alginate: Ternary composite construction and potential-use assessment

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Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion

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Incorporation of brown seaweed (Ecklonia radiata) polyphenol crude extracts in whey protein isolate‑sodium alginate emulsion delivery systems

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A Universal Co-Encapsulation Strategy for Hydrophilic and Hydrophobic Bioactives via Marangoni Effect-Driven Phase-Change Microcapsules

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Emerging Frontiers in Water-in-Oil-in-Water Emulsion Systems: Synergistic Interfacial-Gelation Strategies for Stability Optimization and Multifunctional Applications

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Engineering gel-like W/O/W systems via soy lipophilic protein-sodium alginate Maillard conjugates and beeswax: Assessment of molecular mechanisms and physicochemical properties.

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Fabrication of fucoxanthin-loaded composite nanoparticles based on lactoferrin and carboxymethyl chitosan: Interaction mechanism, stability and the application in filled hydrogel beads.

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Fabrication and characterization of whey protein-sodium alginate-based emulsion gel beads and their controlled release of curcumin

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Nanoliposome-embedded alginate/κ-carrageenan double-network composite beads: Characterization, molecular interactions, texture, and gastrointestinal release of quercetin.

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Effect of interfacial synergism between gliadin particles and soybean lecithin on W1/O/W2 emulsions: Encapsulation stability, interfacial rheology, nutrition delivery and in vitro digestion

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Effect of ferulic acid modified protein emulsifier on emulsion gel beads

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Synthesis and characterization of sodium alginate-chitosan liposome gel beads via electrostatic complexation: A dual-network platform for co-delivery of folic acid and vitamin E

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Insights into the co-loading capacity of Pickering W/O/W systems for different types of soy protein isolated-pectin particles: Affected by biopolymer complexation sequence.

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Design of novel bigel beads based on sodium alginate and monoglyceride for nutraceuticals delivery: Structural properties, gastrointestinal fate, and potential as dysphagia foods.

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Phycocyanin-loaded W1/O/W2 double emulsion-filled sodium alginate gel beads reinforced by chitosan for enhanced stability and sustained release performance

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Soybean Trypsin Inhibitors: From Anti-Nutritional Factors to Beneficial Physiological Agents and Delivery Applications.

Xu, Q., An, J.-L., Yang, F., Fan, B., Zhou, L., Liu, X.-Q., & Li, H. (2025) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.5c11364 · Cited by 3

Rapidly self-crosslinking sodium alginate hydrogel for infected wounds

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Structure–Function Nexus in Calcium-Induced Polysaccharide Hydrogels: From Molecular Assembly to Texture-Tailored Geriatric Diets

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Enhancing ascorbic acid delivery and stability by yeast microencapsulation in vitro and food matrices: A comparative study of Candida, and Kluyveromyces species.

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Design-Driven Gel-Based Delivery Systems for Bioactives in Sports Nutrition

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Transforming a protease inhibitor into a peptide Guardian: BBI-armed hydrogel beads for Oral delivery of active peptides

Xu, Q., Li, W., An, J., Li, J., Liu, X., & Li, H. (2026) · Food Research International · doi:10.1016/j.foodres.2026.119229 · Cited by 1

Design and application of emulsion-filled hydrogels for functional foods

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Highly stretchable sodium alginate/polyvinyl alcohol hydrogel films incorporating cinnamaldehyde/tannic acid/zinc acetate nanoparticles for strawberry preservation and humidity regulation

Wu, G., Su, W., Wei, J.-H., Huo, L.-N., Zhong, H.-Y., & Li, P.-Y. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.151833

Microfluidic alginate encapsulation for stabilization of carotenoid-rich microalgal biomass of Chromochloris zofingiensis.

Bozorgzad, M., Sattari-Najafabadi, M., & Jazini, M. (2026) · Bioresource Technology · doi:10.1016/j.biortech.2026.135919

Emulsion-loaded konjac glucomannan/oat β-glucan/alginate hydrogel beads enhance the gastrointestinal and thermal tolerance of Bifidobacterium animalis subsp. lactis BL99.

Bo, Z., Li, J.-R., Zang, X., He, J., He, Y.-M., Wang, J.-W., Zhang, L., Zhang, G.-F., Liu, L.-B., Du, P., et al. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.153786

Construction, Interfacial Characteristics, and Stability of External Gelation Soy Protein Isolate–Dextran/Sodium Alginate Water-in-Oil-in-Water Emulsions and Freeze-Dried Microcapsules Loaded with Beech Mushroom-Derived Spermidine

Xia, C., & Zhang, M. (2026) · Foods · doi:10.3390/foods15101734

A novel bigel type featured as O1/W/O2 microstructure achieved by whey protein aggregates as dual-interfaces mediator: Enabling dual functions in low-fat cream cheese simulation and co-delivery of pterostilbene/gallic acid.

Ji, Q.-Y., Ye, K., Meng, R., Wu, S.-J., Feng, R., & Zhang, B. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.148853

Production and Characterization of Edible Beads Using Natural Calcium Extracted from Catfish Bone Powder through Direct and Reverse Gelation Techniques

Thammawong, W., Hemung, B.-O., & Chanshotikul, N. (2025) · JOURNAL OF CURRENT SCIENCE AND TECHNOLOGY · doi:10.59796/jcst.v15n4.2025.131