中国食物与营养2017，Vol.23Issue(6)：33-38,6.
纳米乳液制备技术及功能应用研究进展
Research Advancement of Preparation and Application of Nanoemulsion
摘要
Abstract
With the development of science and technology in the field of food,nanotechnology in food,medicine,cosmetics,petroleum,agriculture,coating material and other fields is widely used,causing a high degree of social concern.Nano technology is concerned with many aspects of science and technology.Embedding technology is one of the important technologies.Embedding technology has shown great potential in the construction of carriers which transport functional components (such as:fragrance,nutrients,colorants,etc.).This paper described the structure,properties,preparation methods and application of nanoemulsion.At the same time,based on the worldwide application of nanoemulsion in food,this paper expounded buried nano-particles' bioavailability and potential bio-toxicity.This paper also stated present crucial problems which exist in the field of nano-emulsion technology,analyzed the causes of these problems,and provided the basis for the research of nanoemulsion technology in the future.关键词
纳米乳液/结构性能/制备方法/生物利用率/潜在毒性Key words
nanoemulsion/structure and function/preparation method/bioavailability/potentialbio-toxicity引用本文复制引用
江连洲,李佳妮,姜楠,李杨,隋晓楠,伍丹,张璟,张菀坤,王中江..纳米乳液制备技术及功能应用研究进展[J].中国食物与营养,2017,23(6):33-38,6.基金项目
国家自然科学基金面上项目“大豆蛋白结构柔性与界面功能的构效关系研究”(项目编号:31671807) （项目编号:31671807）
国家自然科学基金面上项目大豆蛋白—磷脂酰胆碱纳米乳液的稳定机制及营养素运载代谢途径(项目编号:31571876). （项目编号:31571876）
