食品科学2018，Vol.39Issue(9)：265-271,7.DOI:10.7506/spkx1002-6630-201809040
复合凝聚法包埋功能性食品组分的研究进展
Progress in Microencapsulation of Functional Food Ingredients by Complex Coacervation Method
摘要
Abstract
Complex coacervation is an emerging technology for microencapsulation, which has attracted increasing attention from food researchers. This review elucidates the environmental factors influencing complex coacervation. Herein we summarize recent advances in the application of complex coacervation in the microencapsulation of lipid-soluble functional ingredients such as functional oil, essential oil, fat-soluble vitamins and fat-soluble antioxidants, and hydrophilic ingredients such as probiotics, enzyme, water-soluble vitamin, sweetener and bitter peptide.关键词
功能性食品组分/脂溶性组分/亲水性组分/微囊化/复合凝聚Key words
functional food ingredient/ lipid-soluble ingredient/ hydrophilic ingredient/ microencapsulation/ complex coacervation分类
轻工纺织引用本文复制引用
王颖,赵萌,黄雪,方亚鹏..复合凝聚法包埋功能性食品组分的研究进展[J].食品科学,2018,39(9):265-271,7.基金项目
国家自然科学基金青年科学基金项目(31601514) （31601514）
国家自然科学基金优秀青年科学基金项目(31322043) （31322043）
国家自然科学基金面上项目(31171751) （31171751）
湖北省教育厅科学研究计划项目(Q20141401) （Q20141401）
