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| 食品功能性脂质纳米粒的制备 | |
| 引用本文： | 王盼,郦金龙,刘欢,李辉尚,殷丽君. 食品功能性脂质纳米粒的制备[J]. 中国食物与营养, 2010, 0(8): 34-37 |
| 作者姓名： | 王盼 郦金龙 刘欢 李辉尚 殷丽君 |
| 作者单位： | 1. 中国农业大学食品科学与营养工程学院,北京,100083 2. 中国水产科学研究院质量与标准研究中心,北京,100141 3. 中国农业科学院农业信息研究所,北京,100081 |
| 基金项目： | 国家自然基金面上项目资助 |
| 摘 要： | 食品功能性脂质纳米粒克服了脂溶性功能成分低水溶性的缺点,扩大了其在食品领域的应用,并引起人们的广泛关注。随着国内外关于其制备方法研究的增多,这一领域已取得了一定的研究成果。本文将从食品功能性脂质纳米的机械加工和化学加工两个方面介绍其制备方法的研究进展。 |
| 关 键 词： | 食品功能性脂质纳米粒 机械加工 化学加工 |
Research Progress on the Preparation of Food Functional Lipid Nanoparticle |
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| WANG Pan,LI Jin-long,LIU Huan,LI Hui-shang,YIN Li-jun. Research Progress on the Preparation of Food Functional Lipid Nanoparticle[J]. Food and Nutrition in China, 2010, 0(8): 34-37 | |
| Authors: | WANG Pan LI Jin-long LIU Huan LI Hui-shang YIN Li-jun |
| Affiliation: | 1 College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083 2 Quality and Standards Research Center, Chinese Academy of Fishery Sciences, Beijing 100141; 3Agricultural Information Institute of CAAS, Beijing 100081) |
| Abstract: | Food functional lipid nanoparticles overcome the shortcoming of low water-soluble of functional components and expand their field of application in the food industry. With nanoparticles recently paid more attention, more significant research results were obtained in this field. The research achievements of the preparation of functional nano-particles in both mechanical processing and chemical processing were introduced in the paper. |
| Keywords: | Food Functional Lipid Nanoparticles Mechanical Processing Chemical Processing |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |