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Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability 원문보기

Food science and biotechnology, v.29 no.2, 2020년, pp.149 - 168  

Choi, Seung Jun (Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 Republic of Korea) ,  McClements, David Julian (Department of Food Science, University of Massachusetts, Amherst, MA 01003 USA)

Abstract AI-Helper 아이콘AI-Helper

The food and beverage industry often need to encapsulate hydrophobic functional ingredients in their products, including colors, flavors, lipids, nutraceuticals preservatives, and vitamins. Encapsulation can improve the handling, water-dispersibility, chemically stability, and efficacy of these func...

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참고문헌 (154)

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