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中文摘要：
纳米乳液包埋技术作为纳米科技的核心技术之一,在功能性食品组分（如：营养素、香精香料、着色剂、抗菌剂等）的运输载体构建方面显示出极大的潜力。本文立足于现阶段纳米乳液在应用于食品中存在的被包埋物的生物利用率及纳米颗粒的潜在生物毒性问题,综述了其产生的原因和影响因素,进一步明晰了纳米乳液技术的未来研究方向。
英文摘要：
As one of the important nanotechnology,nannemulsion system exhibits a big potential benefit for the delivery of food active ingredients,such as nutraceutical,flavorant,colorant,and antimicrobial. In this review,the mechanism and influence parameters for the biological fate and potential toxicity were analyzed by focusing on the systems utilizing within the food and beverage industl7. Based on the above progress,the perspective of nanoemulsion delivery system was put forward.
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Vitamin E nanoemulsions by emulsion phase inversion: Effect ofenvironmental stress and long-term sto
The effect of high moisture heat-acid treatment on the structure and digestion property of normal ma
Degradation of Vitamin E in Nanoemulsions during Storage as Affected by Temperature, Light and Darkn
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