Beta-lactoglobulin-based encapsulating systems as emerging bioavailability enhancers for nutraceuticals: a review-Reference-Cited by-同舟云学术

Beta-lactoglobulin-based encapsulating systems as emerging bioavailability enhancers for nutraceuticals: a review

Published:2015 Issue:44 Volume:5 Page:35138-35154
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Teng Zi¹²³⁴^ORCID,Xu Ruoyang¹²³⁴,Wang Qin¹²³⁴

Affiliation:

1. Department of Nutrition and Food Science

2. University of Maryland

3. College Park

4. USA

Abstract

Encapsulating systems prepared with beta-lactoglobulin, the major component of whey protein, may serve as versatile bioavailability enhancers for poorly absorbed nutraceuticals.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2015/RA/C5RA01814E

Reference113 articles.

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3. N. Zuidam and E.Shimoni, Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them, in Encapsulation Technologies for Active Food Ingredients and Food Processing, ed. N. J. Zuidam and V. Nedovic, Springer New York, 2010, pp. 3–29

4. An overview of encapsulation technologies for food applications

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