植物甾醇
均质化(气候)
脂质体
化学
大豆蛋白
食品科学
色谱法
生物化学
生物
生态学
生物多样性
作者
Fan C. Wang,Nuria C. Acevedo,Alejandro G. Marangoni
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2017-01-01
卷期号:8 (11): 3964-3969
被引量:32
摘要
Free phytosterols and phytosterol esters were encapsulated in liposomes made with soy phospholipids using a high-pressure homogenizer. The liposome diameter increased with phytosterol content, particularly free sterols.
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