Editorial: Changes in food functional components during innovative processing technologies and delivery systems, digestion, and metabolism
- PMID: 37324733
- PMCID: PMC10267448
- DOI: 10.3389/fnut.2023.1200010
Editorial: Changes in food functional components during innovative processing technologies and delivery systems, digestion, and metabolism
Keywords: delivery systems; digestion; functional food; innovative processing technologies; metabolism.
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.
Comment on
- Editorial on the Research Topic Changes in food functional components during innovative processing technologies and delivery systems, digestion, and metabolism
References
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- 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
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