Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
XU Duo-xia, CAO Yan-ping, QI Ya-meng, AIHEMAITI Zuli-piya, YUAN Fang, GAO Yan-xiang. Development of food functional component delivery system[J]. Science and Technology of Food Industry, 2014, (11): 368-371. DOI: 10.13386/j.issn1002-0306.2014.11.073
Citation: XU Duo-xia, CAO Yan-ping, QI Ya-meng, AIHEMAITI Zuli-piya, YUAN Fang, GAO Yan-xiang. Development of food functional component delivery system[J]. Science and Technology of Food Industry, 2014, (11): 368-371. DOI: 10.13386/j.issn1002-0306.2014.11.073
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Development of food functional component delivery system

    Abstract
  • Based on the recent research of food functional component delivery system, this review provided an overview of a number of emulsion- based technologies, including nanoemulsion, conventional emulsion, multilayer emulsion, solid lipid particle and filled hydrogel particle.For each type of delivery system, its structure, preparation and bioavailability was described for further develop the stabilization technologies and controlled release of the functional food.
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