Methods for obtaining liposomal systems to be used in the food industry
Currently encapsulation of food ingredients using liposomal systems formed by natural phospholipids is of greatest interest for food industry. One of the advantages of encapsulation using liposomal systems is the amphiphilicity of the phospholipids that form them, which allows both hydrophilic and h...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2020-12-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/404 |