Ning Wang1, Weining Wang1, Hairong Zhang2

  • 1College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin 150028, China.

概括

米蛋白 (RBP) 被修改,以改善其自我组装,以更好地输送黄素. 基化RBP成功地以高效率封装了黄素,为营养物质的嵌入和输送提供了一个新的策略.

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