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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

Highlights:

Soy PC liposomes containing up to 33% CLA have been formulated.

CLA encapsulation efficiency is over 80% and does not decrease over 30 days.

Membrane fluidity and liposome size are influenced by CLA content.

We do not use organic solvents, and the method is easily scalable.

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:

已经配制了含有高达33%CLA的大豆PC脂质体。

CLA封装效率超过80%,并且在30天内不会降低。

膜的流动性和脂质体的大小受CLA含量的影响。

我们不使用有机溶剂,该方法易于扩展。

鉴于基于脂质体的功能性食品的设计,结果令人鼓舞。

更新日期:2018-02-24
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