The DOI matches its Crossref record; 37 of the 37 references it cites were found in a registry or an index.
Coencapsulation of (−)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility
Abstract
Particle-stabilized W 1 /O/W 2 emulsion gels were fabricated using a two-step procedure: ( i ) a W 1 /O emulsion was formed containing saccharose (for osmotic stress balance) and gelatin (as a gelling agent) in the aqueous phase and polyglycerol polyricinoleate (a lipophilic surfactant) in the oil phase; ( ii ) this W 1 /O emulsion was then homogenized with another water phase (W 2 ) containing wheat gliadin nanoparticles (hydrophilic emulsifier). The gliadin nanoparticles in the external aqueous phase aggregated at pH 5.5, which led to the formation of particle-stabilized W 1 /O/W 2 emulsion gels with good stability to phase separation. These emulsion gels were then used to coencapsulate a hydrophilic bioactive (epigallocatechin-3-gallate, EGCG) in the internal aqueous phase (encapsulation efficiency = 65.5%) and a hydrophobic bioactive (quercetin) in the oil phase (encapsulation efficiency = 97.2%). The emulsion gels improved EGCG chemical stability and quercetin solubility under simulated gastrointestinal conditions, which led to a 2- and 4-fold increase in their effective bioaccessibility, respectively.
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Cites
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The Stability, Sustained Release and Cellular Antioxidant Activity of Curcumin Nanoliposomes
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Self-citationFood-grade particles for emulsion stabilization
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Cited by
Zhuang, H., Li, X., Wu, S., Wang, B., & Yan, H. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.135975 · Cited by 59
Development of quinoa protein emulsion gels to deliver curcumin: Influence of oil type
Zhao, K., Hao, Y., Gan, J., Ye, H., & Shen, X. (2025) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2024.112260 · Cited by 20
Metadata
- Authors
- Chen, X., McClements, D. J., Wang, J., Zou, L., Deng, S., Liu, W., Yan, C., Zhu, Y., Cheng, C., & Liu, C.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2018-03-26
- Volume
- 66
- Issue
- 14
- Pages
- 3691-3699
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2791234771
- Cited by
- 267
- References
- 37
- FWCI
- 20.27
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Coencapsulation of (−)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility. https://app.cochat.ai/papers/10.1021/acs.jafc.7b05161
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- Chen, X., McClements, D. J., Wang, J., Zou, L., Deng, S., Liu, W., Yan, C., Zhu, Y., Cheng, C., & Liu, C. (2018). Coencapsulation of (−)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.7b05161
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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