[1] HOSSEINI S F, RAMEZANZADE L, MCCLEMENTS D J.Recent advances in nanoencapsulation of hydrophobic marine bioactives:Bioavailability, safety, and sensory attributes of nano-fortified functional foods[J].Trends in Food Science & Technology, 2021, 109:322-339.
[2] GHAYOUR N, HOSSEINI S M H, ESKANDARI M H, et al.Nanoencapsulation of quercetin and curcumin in casein-based delivery systems[J].Food Hydrocolloids, 2019, 87:394-403.
[3] 夏天航, 魏子淏, 马磊, 等.负载虾青素的油凝胶纳米乳液的构建及体外消化研究[J].食品与发酵工业, 2021, 47(9):1-7.
XIA T H, WEI Z H, MA L, et al.The development and its digestion study of astaxanthin-loaded oleogel-based nanoemulsions in vitro[J].Food and Fermentation Industries, 2021, 47(9):1-7.
[4] DELSHADI R, BAHRAMI A, MCCLEMENTS D J, et al.Development of nanoparticle-delivery systems for antiviral agents:A review[J].Journal of Controlled Release, 2021, 331:30-44.
[5] ZHOU H L, ZHENG B J, MCCLEMENTS D J. Encapsulation of lipophilic polyphenols in plant-based nanoemulsions: Impact of carrier oil on lipid digestion and curcumin, resveratrol and quercetin bioaccessibility[J]. Food & Function, 2021, 12(8):3 420-3 432.
[6] ZHOU H L, ZHENG B J, MCCLEMENTS D J.Encapsulation of lipophilic polyphenols in plant-based nanoemulsions:Impact of carrier oil on lipid digestion and curcumin, resveratrol and quercetin bioaccessibility[J].Food & Function, 2021, 12(8):3 420-3 432.
[7] SEHL A, COUËDELO L, VAYSSE C, et al.Intestinal bioavailability of n-3 long-chain polyunsaturated fatty acids influenced by the supramolecular form of phospholipids[J].Food & Function, 2020, 11(2):1 721-1 728.
[8] THANATUKSORN P, KAWAI K, HAYAKAWA M, et al.Improvement of the oral bioavailability of coenzyme Q10 by emulsification with fats and emulsifiers used in the food industry[J].LWT - Food Science and Technology, 2009, 42(1):385-390.
[9] NIU Z G, ACEVEDO-FANI A, MCDOWELL A, et al.Nanoemulsion structure and food matrix determine the gastrointestinal fate and in vivo bioavailability of coenzyme Q10[J].Journal of Controlled Release, 2020, 327:444-455.
[10] SHEN J C, PAN X M, BHATIA S R.Self-assembly and thermoreversible rheology of perfluorocarbon nanoemulsion-based gels with amphiphilic copolymers[J].Colloids and Surfaces B:Biointerfaces, 2021, 202:111641.
[11] WANG Q, WEI H H, DENG C F, et al.Improving stability and accessibility of quercetin in olive oil-in-soy protein isolate/pectin stabilized O/W emulsion[J].Foods (Basel, Switzerland), 2020, 9(2):123.
[12] XU J, MUKHERJEE D, CHANG S K C.Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenization[J].Food Chemistry, 2018, 240:1 005-1 013.
[13] GUNDEWADI G, RUDRA S G, SARKAR D J, et al.Nanoemulsion based alginate organic coating for shelf life extension of okra[J].Food Packaging and Shelf Life, 2018, 18:1-12.
[14] PRAKASH A, BASKARAN R, VADIVEL V.Citral nanoemulsion incorporated edible coating to extend the shelf life of fresh cut pineapples[J].LWT, 2020, 118:108851.
[15] VAISHANAVI S, PREETHA R.Soy protein incorporated nanoemulsion for enhanced stability of probiotic (Lactobacillus delbrueckii subsp.bulgaricus) and its characterization[J].Materials Today:Proceedings, 2021, 40:S148-S153.
[16] OZOGUL Y, YUVKA I·, UCAR Y, et al.Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage[J].LWT, 2017, 75:677-684.
[17] KEYKHOSRAVY K, KHANZADI S, HASHEMI M, et al.Chitosan-loaded nanoemulsion containing Zataria multiflora Boiss and Bunium persicum Boiss essential oils as edible coatings:Its impact on microbial quality of Turkey meat and fate of inoculated pathogens[J].International Journal of Biological Macromolecules, 2020, 150:904-913.
[18] LIU Q, ZHANG M, BHANDARI B, et al.Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products[J].Food Control, 2020, 107:106771.
[19] SHOKRI S, PARASTOUEI K, TAGHDIR M, et al.Application an edible active coating based on chitosan- Ferulago angulata essential oil nanoemulsion to shelf life extension of rainbow trout fillets stored at 4 ℃[J].International Journal of Biological Macromolecules, 2020, 153:846-854.
[20] ARTIGA-ARTIGAS M, ACEVEDO-FANI A, MARTÍN-BELLOSO O.Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber[J].Food Control, 2017, 76:1-12.
[21] CHEN W Y, JU X R, ALUKO R E, et al.Rice bran protein-based nanoemulsion carrier for improving stability and bioavailability of quercetin[J].Food Hydrocolloids, 2020, 108:106042.
[22] WANG Q, REN Y R, DING Y P, et al.The influence of pH and enzyme cross-linking on protein delivery properties of WPI-beet pectin complexes[J].Food Research International, 2018, 105:678-685.
[23] PEREIRA S F, BARROSO A, MOURÃO R H V, et al.A low energy approach for the preparation of nano-emulsions with a high citral-content essential oil[J].Molecules (Basel, Switzerland), 2021, 26(12):3666.
[24] GLEDOVIC A, JANOSEVIC LEZAIC A, NIKOLIC I, et al.Polyglycerol ester-based low energy nanoemulsions with red raspberry seed oil and fruit extracts:Formulation development toward effective in vitro/in vivo bioperformance[J].Nanomaterials (Basel, Switzerland), 2021, 11(1):217.
[25] HANDA M, UJJWAL R R, VASDEV N, et al.Optimization of surfactant- and cosurfactant-aided pine oil nanoemulsions by isothermal low-energy methods for anticholinesterase activity[J].ACS Omega, 2020, 6(1):559-568.
[26] BAHUGUNA A, RAMALINGAM S, KIM M.Formulation, characterization, and potential application of nanoemulsions in food and medicine.In Nanotechnology for food, agriculture, and environment[M].Cham:Springer,2020:39-61.
[27] AZMI N A N, ELGHARBAWY A A M, MOTLAGH S R, et al.Nanoemulsions:factory for food, pharmaceutical and cosmetics[J].Processes, 2019, 7(9):617.
[28] JIANG T, LIAO W, CHARCOSSET C.Recent advances in encapsulation of curcumin in nanoemulsions:A review of encapsulation technologies, bioaccessibility and applications[J].Food Research International, 2020, 132:109035.
[29] HESSIEN M, SINGH N, KIM C, et al.Stability and tunability of O/W nanoemulsions prepared by phase inversion composition[J].Langmuir, 2011, 27(6):2 299-2 307.
[30] ESPITIA P J P, FUENMAYOR C A, OTONI C G.Nanoemulsions:synthesis, characterization, and application in bio-based active food packaging[J].Comprehensive Reviews in Food Science and Food Safety, 2019, 18(1):264-285.
[31] MARTIN-PIÑERO M J, MUÑOZ J, ALFARO-RODRIGUEZ M C.Improvement of the rheological properties of rosemary oil nanoemulsions prepared by microfluidization and vacuum evaporation[J].Journal of Industrial and Engineering Chemistry, 2020, 91:340-346.
[32] LI Y, MEI L, GUAN X Y, et al.Ellagic acid solid dispersion:Characterization and bioactivity in the hydroxyl radical oxidation system[J].Food Research International, 2021, 142:110184.
[33] 王强, 李琳, 鞠兴荣, 等.多尺度结构变化与食品品质功能调控研究进展[J].中国食品学报, 2022, 22(1):1-11.
WANG Q, LI L, JU X R, et al.Research progress on multi-scale structure change and quality function of food[J].Journal of Chinese Institute of Food Science and Technology, 2022, 22(1):1-11.
[34] ALI M, IMRAN M, KHAN M K, et al.Functional and oxidative quality characterization of spray-dried omega-3-enriched milk powder[J].Journal of Food Quality, 2021, 2021:6693960.
[35] PAUDEL S K, BHARGAVA K, KOTTURI H.Antimicrobial activity of cinnamon oil nanoemulsion against Listeria monocytogenes and Salmonella spp.on melons[J].LWT, 2019, 111:682-687.
[36] FRANKLYNE J S, IYER S, EBENAZER A, et al.Essential oil nanoemulsions:Antibacterial activity in contaminated fruit juices[J].International Journal of Food Science & Technology, 2019, 54(9):2 802-2 810.
[37] XU J, ZHOU L, MIAO J Y, et al.Effect of cinnamon essential oil nanoemulsion combined with ascorbic acid on enzymatic browning of cloudy apple juice[J].Food and Bioprocess Technology, 2020, 13(5):860-870.
[38] PIROZZI A, DEL GROSSO V, FERRARI G, et al.Edible coatings containing oregano essential oil nanoemulsion for improving postharvest quality and shelf life of tomatoes[J].Foods (Basel, Switzerland), 2020, 9(11):1605.
[39] DÁVILA-RODRÍGUEZ M, LÍPEZ-MALO A, PALOU E, et al.Antimicrobial activity of nanoemulsions of cinnamon, rosemary, and oregano essential oils on fresh celery[J].LWT, 2019, 112:108247.
[40] GHANI S, BARZEGAR H, NOSHAD M, et al.The preparation, characterization and in vitro application evaluation of soluble soybean polysaccharide films incorporated with cinnamon essential oil nanoemulsions[J].International Journal of Biological Macromolecules, 2018, 112:197-202.
[41] DE CARLI C, MORAES-LOVISON M, PINHO S C.Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés[J].LWT, 2018, 98:154-161.
[42] ABDOU E S, GALHOUM G F, MOHAMED E N.Curcumin loaded nanoemulsions/pectin coatings for refrigerated chicken fillets[J].Food Hydrocolloids, 2018, 83:445-453.
[43] GOLFOMITSOU I, MITSOU E, XENAKIS A, et al.Development of food grade O/W nanoemulsions as carriers of vitamin D for the fortification of emulsion based food matrices:A structural and activity study[J].Journal of Molecular Liquids, 2018, 268:734-742.
[44] MAHMOUD K F, HAMMOUDA A Z, ALI H S, et al.Efficiency of red onion peel extract capsules on obesity and blood sugar[J].Pakistan Journal of Biological Sciences:PJBS, 2021, 24(1):99-111.
[45] MITRUS O, Z·URAW M, LOSADA-BARREIRO S, et al.Targeting antioxidants to interfaces:Control of the oxidative stability of lipid-based emulsions[J].Journal of Agricultural and Food Chemistry, 2019, 67(11):3 266-3 274.
[46] KALININA I, POTOROKO I, NENASHEVA A, et al.Prospects for the application of taxifolin based nanoemulsions as a part of sport nutrition products[J].Human Sport Medicine, 2019,19(1):100-107.
[47] SHAFIQ M, ANJUM S, HANO C, et al.An overview of the applications of nanomaterials and nanodevices in the food industry[J].Foods (Basel, Switzerland), 2020, 9(2):148.
[48] CHEN Z J, HAN S, ZHOU S P, et al.Review of health safety aspects of titanium dioxide nanoparticles in food application[J].NanoImpact, 2020, 18:100224.
