Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients-Reference-Cited by-同舟云学术

Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients

Published:2019-03-20 Issue:10 Volume:60 Page:1651-1666
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Mao Like¹^ORCID,Lu Yao¹,Cui Mengnan¹,Miao Song²^ORCID,Gao Yanxiang¹

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China;

2. Teagasc Food Research Centre, Fermoy, Ireland

Funder

National Natural Science Foundation of China

Beijing Natural Science Foundation

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2019.1587737

Reference150 articles.

1. Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery systems

2. The formation of non-heat-treated whey protein cold-set hydrogels via non-toxic chemical cross-linking

3. Hydrogel: Preparation, characterization, and applications: A review

4. Mechanical properties and delivery of drug/probiotics from starch and non-starch based novel bigels: A comparative study

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