Drying soy phosphatidylcholine liposomal suspensions in alginate matrix: Effect of drying methods on physico-chemical properties and stability
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DOI: 10.1016/j.foodhyd.2020.106357
Abstract: Abstract Liposome entrapment is a promising technology in the food industry to provide protection or controlled/targeted release to both hydrophilic and lipophilic substances. However, liposomes are obtained in the form of suspensions which has some… read more here.
Keywords: freeze drying; food; stability; liposomal suspensions ... See more keywords