Work

Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients

Year: 2019

Type: review

Source: Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408398.2019.1587737

Authors: Like Mao, Yao Lu, Mengnan Cui, Song Miao, Yanxiang Gao

Institutions: Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Teagasc - The Irish Agriculture and Food Development Authority

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: National Natural Science Foundation of China, Natural Science Foundation of Beijing Municipality

Awards: G2653923682, G7996832467

OpenAlex ID: W2924398168

FWCI: 1.794

Cites: 150

Cited by: 230

Related to: 10