| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8428644 | Trends in Food Science & Technology | 2017 | 13 Pages |
Abstract
Recently, considerable studies have been carried out in encapsulation of bioactive compounds using electrospinning. The obtained nanofilm could enhance stability, encapsulation efficiency and oral bioavailability of bioactive compounds, as well as achieve targeted delivery and controlled release, thus facilitating the development of functional foods.
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Authors
Peng Wen, Min-Hua Zong, Robert J. Linhardt, Kun Feng, Hong Wu,