In recent years, crosslinking technology has been found and widely used in food, textile,
pharmaceutical, bioengineering and other fields. Crosslinking is a reaction in which two or …

Colloidal delivery systems are widely used in the food industry to enhance the dispersibility,
stability, efficacy, or bioavailability. However, when exposed to the high temperature …

Background Designing delivery systems (or called encapsulation systems) for functional
ingredients recently has received growing interest in the food industry, which aims to …

Background Flavor, taste and functional ingredients are important ingredients of food, but
they are easily lost or react during heating and are not stable. Carbohydrate-carbohydrate …

Interactions between whey proteins and polysaccharides, in particular the formation of food-
grade soluble complexes, are of interest because of potential functional and health benefits …

Bioactive compounds (BACs) have attracted much attention due to their potential health
benefits. However, such substances have problems such as difficulty dissolving in water …

Nanogel carriers are rapidly emerged as a major delivery strategy in the fields of food,
biology and medicine for small particle size, excellent solubility, high loading, and controlled …

Many bioactive food ingredients were encapsulated in different forms to improve their
stability and bioavailability. Emulsions have showed excellent properties in encapsulation …

Bioactive compounds (bioactives) such as phenolic acids, coumarins, flavonoids, lignans
and carotenoids have a marked improvement effect on human health by acting on body …

Incorporating bioactive factors to strengthen food nutrition is important for functional food
development. However, these factors are usually easily degraded in the presence of light …