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Updated: May 13, 2026

Preparation and Characterization of Nanoliposomes for the Entrapment of Bioactive Hydrophilic Globular Proteins
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基于塔皮奥卡粉/康雅克的复合薄膜与纳米脂质体封装葡萄油相结合:结构,功能,控制释放及其对冷羊肉的保存作用

Zhaoyang Song1, Zhixuan Zang1, Yinjuan Cao1

  • 1College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.

Food chemistry
|September 7, 2024
PubMed
概括

葡萄油纳米脂质体 (GSO-NLs) 被纳入复合膜,以创建活性食品包装. 这种新的包装有效地保存了冷的羊肉,将其保质期延长到15天.

关键词:
冷的羊肉,可以吃.复合电影是一种复合电影.有控制释放的释放.葡萄种子油是葡萄种子油.纳米脂质体中的纳米脂质体

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