机译:通过涂覆微粉化蔗糖和水化磷脂粉以获得多层脂质体制备的姜黄素负载的脂质体的表征
Department of Food Engineering, School of Animal Science and Food Engineering, University of Sao Paulo (USP), 13635900 Pirassununga, Brazil;
Department of Food Engineering, School of Animal Science and Food Engineering, University of Sao Paulo (USP), 13635900 Pirassununga, Brazil;
Department of Food Engineering, School of Animal Science and Food Engineering, University of Sao Paulo (USP), 13635900 Pirassununga, Brazil;
Department of Food Engineering, School of Animal Science and Food Engineering, University of Sao Paulo (USP), 13635900 Pirassununga, Brazil;
Department of Food Engineering, School of Animal Science and Food Engineering, University of Sao Paulo (USP), 13635900 Pirassununga, Brazil;
Curcuminoid; encapsulation; liposome production; phospholipid vesicles;
机译:通过微粉化蔗糖涂层产生的姜黄素负载的脂质体:磷脂类型对粉末理化特性的影响以及对通过水合获得的脂质体的影响
机译:脂质体包封通过脂质体方法生产的β-胡萝卜素:粉末和磷脂囊泡的表征和保质期
机译:使用前脂质体方法生产的增稠的多层β-胡萝卜素负载脂质体分散体的理化稳定性和结构表征
机译:超临界抗溶剂(SAS)方法的应用产生粉碎的磷脂作为脂质体前体
机译:利用普通食品的部件作为功能性成分第1部分:通过磷虾油部分的水合分离和浓度富含富磷脂的浓度和富含磷脂部分2:使用单步或使用一步的浓缩蛋黄蛋白粉的功能性质
机译:什么是无粉?模拟使用粉状和无粉乳胶手套过程中产生的粉状气溶胶的特性
机译:姜黄油脂质体具有不同含量的氢化磷脂含量的稳定性和释放性能
机译:铁基玻璃粉生产耐磨纳米复合涂层的应用。