Performance valuation of the gel properties of starch-based hydrogel beads: Understanding the interaction between amylose and sodium alginate and the formation mechanism of the double network structure

Aiting Hui

doi:10.1016/j.foodhyd.2025.112338

Performance valuation of the gel properties of starch-based hydrogel beads: Understanding the interaction between amylose and sodium alginate and the formation mechanism of the double network structure

2025-12-06

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DOI：10.1016/j.foodhyd.2025.112338

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• Amylose-SA dual-network formed gel via synergistic effect hydrogen and ion bonds. • The addition of high-amylose promoted the generation of ordered structure. • Formation of resistant starch in hydrogel beads limited digestive enzymes action. • Starch-based hydrogel beads enable controlled swelling for food delivery systems.

Performance valuation of the gel properties of starch-based hydrogel beads: Understanding the interaction between amylose and sodium alginate and the formation mechanism of the double network structure

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