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

已完结 10 由陈考拉发布于 2025/6/28 23:45:59

DOI:10.1016/j.foodres.2025.116843
作者：Qianxi Zhao , Xingguang Chen , Wantang Ji , Jiahua Zhang , Xun Li , Zheqi Liu , Wei Wang , Huimin Liu , Yu Wang , Bo Nan , Xia Li , Yuhua Wang ,&
文献类型：期刊论文
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Elsevier

Abstract：Due to their advantages in biocompatibility and biodegradability, sodium alginate-based hydrogel beads have been extensively studied as food-grade carrier materials. In recent years, their a

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