Advances in the preparation and application of microencapsulation to protect food functional ingredients-Reference-Cited by-同舟云学术

Advances in the preparation and application of microencapsulation to protect food functional ingredients

Published:2023 Issue:15 Volume:14 Page:6766-6783
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Cui Fangchao¹,Zhang Huawei¹,Wang Dangfeng¹²,Tan Xiqian¹,Li Xuepeng¹^ORCID,Li Yingmei³,Li Jianrong¹^ORCID,Li Tingting⁴

Affiliation:

1. College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Institute of Ocean, Jinzhou, Liaoning, 121013, China

2. College of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China

3. Dalian Food Co., Ltd, Jinzhou, Liaoning, 121209, China

4. Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University), Ministry of Education, Dalian, Liaoning, 116029, China

Abstract

Functional ingredients have multiple health benefits for humans, but are sensitive to oxidative degradation during manufacture and storage, and have poor chemical stability and reduced bioaccessibility.

Funder

National Natural Science Foundation of China

Natural Science Foundation of Liaoning Province

Department of Education of Liaoning Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO01077E

Reference111 articles.

1. Intervention effects of multilayer core-shell particles on colitis amelioration mechanisms of capsaicin