Food Science
多糖-油凝胶乳液
Polysaccharide–Oleogel EmulsionA delivery system combining polysaccharide-stabilized aqueous phases with heat-induced oleogel matrices to encapsulate hydrophobic bioactives like curcumin, enhancing stability and bioaccessibility. / 一种结合多糖稳定水相与热诱导油凝胶基质的递送系统，用于包埋姜黄素等疏水生物活性物质，增强稳定性和生物利用度。
- Knowledge type
- 工艺技术
- First proposed or discovered
- Proposer
- Turkey Farm member
- Creator
- 农场主
- Last updated
- 2026-11-12 23:07:25
Sub-knowledge points
Heat-induced confined recrystallizationPolysaccharide–Beeswax Oleogel SynergyCinnamaldehyde–chitosan imine bonds constructionIn-vitro simulated digestion stability
Higher-order knowledge points
Oxidation ProtectionGastrointestinal DeliveryColon Delivery
Main parameters and performance indicators
Curcumin loading capacity: High (95% encapsulation efficiency)Oleogel matrix: Fish oil, coconut oil, beeswaxAqueous phase: Chitosan (CS) or Chitosan–Hyaluronic Acid (CS-HA)Stabilization mechanism: Polysaccharide–interfacial synergistic oleogel-mediated crystal interfacial adsorption
Open problems
No unresolved problem recorded yet
Related literature
ranked by community starsFabrication of High-Load Curcumin Emulsion Gels via Heat-Induced Confined Recrystallization and Polysaccharide–Beeswax Oleogel Synergy: Oxidation Protection and Gastrointestinal DeliveryOpen source
Related products and links
High-Load Curcumin Emulsion GelsDual-polysaccharide emulsion (CS-HA + 2% beeswax)
Creation and modification trail
1 recordsRecord title: Polysaccharide–Oleogel Emulsion.
Node update feedback
review required