Linking the chemistry and physics of food with health and nutrition
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Review Article

Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals

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a
Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts Amherst, Amherst, USA
E-mail: mcclements@foodsci.umass.edu, hangxiao@foodsci.umass.edu;
Fax: +(413)-545-1262 ;
Tel: +(413)-545-1019/+(413)-545-2281
b
Department of Biochemistry, Faculty of Science, King Abdulaziz University, P. O. Box 80203, Jeddah 21589, Saudi Arabia
Food Funct., 2014,5, 1320-1333

DOI: 10.1039/C4FO00100A
Received 11 Feb 2014, Accepted 10 Apr 2014
First published online 24 Apr 2014
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