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Corrigendum to “Soy PC liposomes as CLA carriers for food applications: Preparation and physicochemical characterization” [J. Food Eng. 212 (2017) 174-180]
Journal of Food Engineering ( IF 5.5 ) Pub Date : 2018-02-24 , DOI: 10.1016/j.jfoodeng.2018.02.027 María A. Vélez , María C. Perotti , Paula Zanel , Erica R. Hynes , Ana M. Gennaro
中文翻译:
《大豆油脂质体作为食品应用中的CLA载体:制备和理化特性》更正。食品工程。212(2017)174-180]
更新日期:2018-02-24
Journal of Food Engineering ( IF 5.5 ) Pub Date : 2018-02-24 , DOI: 10.1016/j.jfoodeng.2018.02.027 María A. Vélez , María C. Perotti , Paula Zanel , Erica R. Hynes , Ana M. Gennaro
Highlights:
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Soy PC liposomes containing up to 33% CLA have been formulated.
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CLA encapsulation efficiency is over 80% and does not decrease over 30 days.
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Membrane fluidity and liposome size are influenced by CLA content.
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We do not use organic solvents, and the method is easily scalable.
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Promising results in view of the design of functional foods based on liposomes.
中文翻译:
《大豆油脂质体作为食品应用中的CLA载体:制备和理化特性》更正。食品工程。212(2017)174-180]
强调:
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已经配制了含有高达33%CLA的大豆PC脂质体。
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CLA封装效率超过80%,并且在30天内不会降低。
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膜的流动性和脂质体的大小受CLA含量的影响。
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我们不使用有机溶剂,该方法易于扩展。
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鉴于基于脂质体的功能性食品的设计,结果令人鼓舞。