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	The intelligent delivery systems for bioactive compounds in foods: Physicochemical and physiological conditions, absorption mechanisms, obstacles and responsive strategies
	Jingjing Chai; Ping Jiang; Pengjie Wang; Yumeng Jiang; Dan Li; Weier Bao; Bingxue Liu; Bin Liu; Liyun Zhao; Willem Norde
刊名	TRENDS IN FOOD SCIENCE & TECHNOLOGY
	2018
卷号	Vol.78页码:144-154
关键词	Bioactive compounds Intelligent delivery systems Encapsulation Delivery barriers Bioaccessibility Bioavailability
ISSN号	0924-2244
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5458631
专题	湖南大学
作者单位	1.a Beijing Advanced Innovation Center for Food Nutrition and Human Health, Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, 100083, China 2.College of Life Science and Technology, Beijing University of Chemical Technology, 100029, Beijing, China 3.Laboratory of Physical Chemistry and Soft Matter, Wageningen University, Dreijenplein 6, 6703 HB, Wageningen, the Netherlands
推荐引用方式 GB/T 7714	Jingjing Chai,Ping Jiang,Pengjie Wang,et al. The intelligent delivery systems for bioactive compounds in foods: Physicochemical and physiological conditions, absorption mechanisms, obstacles and responsive strategies[J]. TRENDS IN FOOD SCIENCE & TECHNOLOGY,2018,Vol.78:144-154.
APA	Jingjing Chai.,Ping Jiang.,Pengjie Wang.,Yumeng Jiang.,Dan Li.,...&Yuan Li.(2018).The intelligent delivery systems for bioactive compounds in foods: Physicochemical and physiological conditions, absorption mechanisms, obstacles and responsive strategies.TRENDS IN FOOD SCIENCE & TECHNOLOGY,Vol.78,144-154.
MLA	Jingjing Chai,et al."The intelligent delivery systems for bioactive compounds in foods: Physicochemical and physiological conditions, absorption mechanisms, obstacles and responsive strategies".TRENDS IN FOOD SCIENCE & TECHNOLOGY Vol.78(2018):144-154.

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