The delivery of sensitive food bioactive ingredients: Absorption mechanisms, influencing factors, encapsulation techniques and evaluation models
Cheng Bao(Ludong University), Yuan Li(South China Agricultural University), Weier Bao(Institute of Process Engineering), Dan Li(Sun Yat-sen University), Yumeng Jiang(Northeast Forestry University), Ping Jiang(Beijing Technology and Business University), Bingxue Liu(Beijing Technology and Business University), Willem Norde(Wageningen University & Research), Jingjing Chai(Hubei University of Medicine), Bin Liu(ETH Zurich)
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