Enhancing bioavailability of healthful components in food using nanoparticle design
Friday, January 17, 2014 - 17:00
in Health & Medicine
Food scientist Hang Xiao of the University of Massachusetts Amherst recently received a four-year, $491,220 grant to study the biochemical fate of nanoemulsion-based food delivery systems in the gastrointestinal (GI) tract, hoping to re-shape them and enhance the absorption of beneficial food components encapsulated in delivery systems.