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Updated: Jan 29, 2026

Flavonoid Content During the Growth and Floral Development of Calendula officinalis L.
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开发一种适合纳林根因和其他疏水性黄的pH响应性输送系统,利用大麻和牛奶蛋白质复合体之间的相互作用

Ruwanthi Premathilaka1,2, Matt Golding1,2, Jaspreet Singh1,2

  • 1School of Food Technology and Natural Sciences, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand.

Foods (Basel, Switzerland)
|January 28, 2026
PubMed
概括

这项研究创建了一个可持续的食品输送系统,使用玄米和蛋白质来封装疏水性黄酸盐,改善它们的稳定性和在食品中释放.

关键词:
玄米种子的口香糖,就是玄米的种子.生物活性物质的交付方式合体稳定性 合体稳定性类黄蛋白相互作用在那里,有个叫做naringenin的东西.根据pH值驱动的黄类固体封装.

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