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中文
Meat Research
2001
,
Vol. 15
Issue (4)
: 10-12
DOI
: 10.7506/rlyj1001-8123-200104004
Basic Research
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Application of Microcapsulation Technology for Food Cholesterol Elimination
Lu Hongjun
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Abstract
The physiological function and elimination technique are introduced.Emphases are put on the theory for microcapsulation,coating material selection and affecting factors during processing.
Key words
：
cholesterol
microcapsule technology
elimination
coating material
core material
PACS:
TS2
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Lu Hongjun
Cite this article:
Lu Hongjun. Application of Microcapsulation Technology for Food Cholesterol Elimination[J]. Meat Research, 2001, 15(4): 10-12 https://doi.org/10.7506/rlyj1001-8123-200104004
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200104004
OR
https://www.rlyj.net.cn/EN/Y2001/V15/I4/10
[1]
MA Guolin, ZHANG Xueying, LI Yuhui, YUE Xiangpeng.
Advances in Cholesterol Synthesis and Regulatory Mechanisms in Mutton
[J]. Meat Research, 2025, 39(7): 65-72.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2001, Vol. 15 
