Editorial: Changes in food functional components during innovative processing technologies and delivery systems, digestion, and metabolism

Lianliang Liu¹, Jin Wang², Zhongbin Deng³

Affiliations

¹ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China.
² Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China.
³ Division of Immunotherapy, Department of Surgery, Brown Cancer Center, University of Louisville, Louisville, KY, United States.

PMID: 37324733
PMCID: PMC10267448
DOI: 10.3389/fnut.2023.1200010

Editorial

Editorial: Changes in food functional components during innovative processing technologies and delivery systems, digestion, and metabolism

Lianliang Liu et al. Front Nutr. 2023.

. 2023 Jun 1:10:1200010.

doi: 10.3389/fnut.2023.1200010. eCollection 2023.

Authors

Lianliang Liu¹, Jin Wang², Zhongbin Deng³

Affiliations

¹ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China.
² Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China.
³ Division of Immunotherapy, Department of Surgery, Brown Cancer Center, University of Louisville, Louisville, KY, United States.

PMID: 37324733
PMCID: PMC10267448
DOI: 10.3389/fnut.2023.1200010

No abstract available

Keywords: delivery systems; digestion; functional food; innovative processing technologies; metabolism.

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Conflict of interest statement

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

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Editorial on the Research Topic Changes in food functional components during innovative processing technologies and delivery systems, digestion, and metabolism

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References

1. Liu YH, Weng PF, Liu YA, Wu ZF, Wang L, Liu LL, et al. . Citrus pectin research advances: derived as a biomaterial in the construction and applications of micro/nano-delivery systems. Food Hydrocoll. (2022) 133:107910. 10.1016/j.foodhyd.2022.107910 - DOI
1. Chen Q, Dong LZ, Li Y, Liu YH, Xia Q, Sang SY, et al. . Research advance of non-thermal processing technologies on ovalbumin properties: the gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application. Crit Rev Food Sci Nutr. (2023) 10.1080/10408398.2023.2179969. [Epub ahead of print]. - DOI - PubMed
1. Li Y, Dong LZ, Mu ZS, Liu LY, Yang JS, Wu ZF, et al. . Research advances of lactoferrin in electrostatic spinning, nano self-assembly, and immune and gut microbiota regulation. J Agric Food Chem. (2022) 70:10075–89. 10.1021/acs.jafc.2c04241 - DOI - PubMed
1. Zhang Y, Dong L, Liu L, Wu Z, Pan D, Liu L., et al. . Recent advances of stimuli-responsive polysaccharide hydrogels in delivery systems: a review. J Agric Food Chem. (2022) 70:6300–16. 10.1021/acs.jafc.2c01080 - DOI - PubMed

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Editorial: Changes in food functional components during innovative processing technologies and delivery systems, digestion, and metabolism

Affiliations

Editorial: Changes in food functional components during innovative processing technologies and delivery systems, digestion, and metabolism

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Conflict of interest statement

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