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This study investigates the development of pH-responsive hydrogel beads made from pectin and sodium carboxymethyl cellulose (CMCNa) encapsulating Camellia oleifera oil to enhance lipid digestion and absorption in the gastrointestinal tract. The hydrogel beads demonstrated high encapsulation efficiency and stability, releasing the oil in the intestinal environment while remaining intact in gastric fluid. The findings suggest potential applications for targeted delivery systems in functional food development

Author

azuredodudu

Language

EN