Construction of food-grade pH-sensitive nanoparticles for delivering functional food ingredients

Trends in Food Science and Technology

Volumn 96, Issue , 2020, Pages 102-113

  Xiong, Ke ^a   Zhou, Liyang ^b   Wang, Jinyu ^a   Ma, Aiguo ^a   Fang, Di ^b   Xiong, Liu ^b   Sun, Qingjie ^a,b  

^a QINGDAO UNIVERSITY   (China)

^b QINGDAO AGRICULTURAL UNIVERSITY   (China)

Author keywords

Functional food; Oral delivery; pH sensitive nanoparticles; Release

Indexed keywords

ACIDIFICATION; BIOCHEMISTRY; BIOCOMPATIBILITY; ENZYMES; FOOD ADDITIVES; NANOPARTICLES; PH SENSORS; SOLUBILITY;

DIGESTIVE ENZYMES; GASTROINTESTINAL TRACT; ORAL ADMINISTRATION; ORAL DELIVERY; PH SENSITIVE; PREPARATION METHOD; RELEASE; SOLUBILITY IN WATERS;

FUNCTIONAL FOOD;

EID: 85076712955     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2019.12.019     Document Type: Review

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