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Updated: Feb 8, 2026

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乳清蛋白-κ-carrageenan涂层的曼吉费林脂质体提高了稳定性和生物可用性

Yi Zhang1, Yu-Fei Gu1, Liu-Feng Yu1

  • 1State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.

International journal of biological macromolecules
|February 6, 2026
PubMed
概括

乳清蛋白和kappa-carrageenan涂层显著改善了mangiferin脂质体,提高了功能性食品和营养药的口服生物可用性和稳定性.

关键词:
生物可用性 生物可用性脂质体是一种脂质体.曼吉费林是一种基胺.乳清蛋白-κ-卡拉基安南-乳清蛋白

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