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
Rayment, P., Wright, P. J., Hoad, C. L., Ciampi, E., Haydock, D., Gowland, P. A., & Butler, M. F. (2008) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2008.04.011 · Cited by 115
Improvement of vitamin C stability in vitamin gummies by encapsulation in casein gel
Yan, B.-F., Davachi, S. M., Ravanfar, R., Dadmohammadi, Y., Deisenroth, T., Pho, T. V., Odorisio, P., Darji, R. H., & Abbaspourrad, A. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106414 · Cited by 107
Hydrogel beads for designing future foods: Structures, mechanisms, applications, and challenges
Saqib, M. N., Khaled, B. M., Liu, F., & Zhong, F. (2022) · Food Hydrocolloids for Health · doi:10.1016/j.fhfh.2022.100073 · Cited by 106
Lin, D., Kelly, A. L., Maidannyk, V. A., & Miao, S. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.105998 · Cited by 104
Jeong, C., Kim, S., Lee, C., Cho, S., & Kim, S. (2020) · Foods · doi:10.3390/foods9020180 · Cited by 88
Zhang, H., Tan, S., Gan, H., Zhang, H., Xia, N., Jiang, L., Ren, H., & Zhang, X. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2022.134032 · Cited by 88
Tang, X., Wang, Z.-M., Meng, H., Lin, J., Guo, X., Zhang, T., Chen, H., Lei, C.-Y., & Yu, S. (2021) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.0c05212 · Cited by 86
Mayer, S., Weiß, J., & McClements, D. J. (2013) · Journal of Colloid and Interface Science · doi:10.1016/j.jcis.2013.04.048 · Cited by 85
Puguan, J. M. C., Yu, X., & Kim, H. (2014) · Journal of Colloid and Interface Science · doi:10.1016/j.jcis.2014.06.048 · Cited by 84
Food-grade double emulsions as effective fat replacers in meat systems
Eisinaitė, V., Juraite, D., Schroën, K. G. P. H., & Leskauskaitė, D. (2017) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2017.05.022 · Cited by 76
Li, Y., Pei, Y., Shan, Z., Jiang, Y., Cui, S. W., He, Z., Zhang, Y., & Wang, H. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.109956 · Cited by 76
Self-citationLi, L., Zhang, M., Feng, X., Yang, H., Shao, M., Huang, Y., Li, Y., & Teng, F. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.108257 · Cited by 72
Self-citationKomaiko, J. S., & McClements, D. J. (2014) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2014.12.031 · Cited by 71
Geng, M., Feng, X., Wu, X., Tan, X., Liu, Z., Li, L., Li, L., Huang, Y., Teng, F., & Li, Y. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.135955 · Cited by 70
Self-citationLi, L., Gao, Y., Gao, T., Geng, M., Liu, Y., Teng, F., & Li, Y. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109385 · Cited by 69
Self-citationThe impact of whey protein preheating on the properties of emulsion gel bead
Ruffin, E., Schmit, T., Lafitte, G., Dollat, J.-M., & Chambin, O. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2013.11.071 · Cited by 67
Huang, H., Belwal, T., Liu, S., Duan, Z., & Luo, Z. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.02.023 · Cited by 67
Zong, Y., Kuang, Q. F., Liu, G., Wang, R., Feng, W., Zhang, H., Chen, Z., & Wang, T. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.133012 · Cited by 57
Wei, W., Chen, F., Qiu, Y., Zhang, L., Gao, J., Wu, T., Wang, P., Zhang, M., & Zhu, Q. (2023) · Journal of Colloid and Interface Science · doi:10.1016/j.jcis.2023.07.201 · Cited by 55
Bu, X., Guan, M., Dai, L., Ji, N., Qin, Y., Xu, X., Xiong, L., Shi, R., & Sun, Q. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.108336 · Cited by 47
Multiple Emulsions - Preparation and Stability
Muschiolik, G., Scherze, I., Preissler, P., Weiß, J., Knoth, A., & Fechner, A. (2006) · doi:10.1051/iufost:20060043 · Cited by 44
Sun, R., & Xia, Q. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.105950 · Cited by 43
Wang, X., Xie, H., Shi, C., Dziugan, P., Zhao, H., & Zhang, B. (2021) · Gels · doi:10.3390/gels8010018 · Cited by 43
Stability and release of an encapsulated solvent-free lycopene extract in alginate-based beads
Aguirre‐Calvo, T. R., Busch, V. M., & Santagapita, P. R. (2016) · LWT · doi:10.1016/j.lwt.2016.11.074 · Cited by 41
Flow Cytometry: A New Method To Investigate the Properties of Water-in-Oil-in-Water Emulsions
Hai, M., Bernath-Levin, K., Tawfik, D. S., & Magdassi, S. (2004) · Langmuir · doi:10.1021/la035402+ · Cited by 40
Ribeiro, A., Gonçalves, R. F. S., Pinheiro, A. C., Manrique, Y. A., Barreiro, M. F., Lopes, J. C. B., & Dias, M. M. (2021) · LWT · doi:10.1016/j.lwt.2021.112706 · Cited by 40
Hernández‐Marín, N. Y., Lobato‐Calleros, C., Román‐Guerrero, A., Álvarez‐Ramírez, J., & Vernon‐Carter, E. J. (2016) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.02.008 · Cited by 38
Li, L., Zhao, Z., Wang, X., Xu, K. W., Sun, X., Zhang, H., Dong, M., Wang, J., Li, R., Wei, S., et al. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.123300 · Cited by 32
Self-citationFeng, C., Li, J., Mu, Y., Kong, M., Li, Y., Raja, M. A., Cheng, X. J., Liu, Y., & Chen, X. G. (2016) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2016.10.012 · Cited by 31
Self-citationEnhancing sweetness using double emulsion technology to reduce sugar content in food formulations
Buyukkestelli, H. I., & El, S. N. (2021) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2021.102809 · Cited by 29
Zhang, M., Sun, R., & Xia, Q. (2020) · Journal of Drug Delivery Science and Technology · doi:10.1016/j.jddst.2020.101929 · Cited by 28
Wang, W., Sun, R., & Xia, Q. (2022) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2022.111246 · Cited by 26
Bhattacharya, S. (2021) · Journal of Molecular Liquids · doi:10.1016/j.molliq.2021.117368 · Cited by 23
Wu, B., Li, Y., Li, Y., Li, H., & Xia, Q. (2022) · Reactive and Functional Polymers · doi:10.1016/j.reactfunctpolym.2022.105414 · Cited by 23
Self-citationBouchedja, D. N., Danthine, S., Kar, T., Fickers, P., Sassi, H., Boudjellal, A., Blecker, C. S., & Delvigne, F. (2018) · FEMS Microbiology Letters · doi:10.1093/femsle/fny173 · Cited by 22
Tepsongkroh, B., Harnsilawat, T., Maisuthisakul, P., & Chantrapornchai, W. (2014) · Journal of Dispersion Science and Technology · doi:10.1080/01932691.2014.956116 · Cited by 21
Khan, M. A., Bao, H., Cheng, H., Feng, S., Wang, Y., & Liang, L. (2022) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2022.111335 · Cited by 19
Efficient oral delivery of water-soluble CT contrast agent using an W1/O/W2 alginate hydrogel matrix
Ren, M., Li, N., Jiang, X., Liu, X., & Zou, A. (2022) · Colloids and Surfaces B Biointerfaces · doi:10.1016/j.colsurfb.2022.112862 · Cited by 13
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
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.