摘要
本文基于食品功能因子输送体系的最新研究报道,综述了纳米乳状液、传统乳状液、多层乳状液、固相脂质颗粒与凝胶颗粒的结构与性质,探讨了多种功能因子输送体系的性质、制备方法及其生物利用率,以期对功能因子稳态化技术及功能因子控制释放的研究与开发奠定基础。
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.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第11期368-371,共4页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31371722)
北京工商大学2013年度青年基金(QNJJ2013-18)
关键词
功能因子
输送体系
结构与性质
制备方法
生物利用率
functional component
delivery system
structure and property
preparation method
bioavailability
