Internally Self-Assembled Pickering Mesosomes Stabilized by Positively Charged Lactoferrin

Yi Li1, Brent S Murray1, Célia Ferreira1

  • 1Food Colloids and Bioprocessing Research Group, School of Food Science and Nutrition, University of Leeds, Leeds, West Yorkshire LS2 9JT, United Kingdom.

Summary

Lactoferrin stabilizes novel mesosomes containing liquid crystalline phases, offering enhanced stability and preserving internal structure for potential applications.

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