Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2023-12-18 DOI:10.1080/10408398.2023.2293253

Shizhang Yan, Joe M. Regenstein, Baokun Qi, Yang Li

引用次数: 0

Abstract

Natural polymers, such as polysaccharides and proteins, have been used to prepare several delivery systems owing to their abundance, bioactivity, and biodegradability. They are usually modified or ...

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构建以蛋白质、多糖和多酚为基础的共轭传递系统

天然聚合物（如多糖和蛋白质）因其丰富性、生物活性和生物降解性，已被用于制备多种给药系统。它们通常经过改性或...

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.