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Updated: Mar 11, 2026

Microfluidic Production of Lysolipid-Containing Temperature-Sensitive Liposomes
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基于光触发的甲基原胺-肉脂质体为协同增强的抗菌活性和存储稳定性

Jiayu Yu1,2, Beiqi Wu1,2, Zaixiang Lou1,2

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

Journal of food science
|March 10, 2026
PubMed
概括

这项研究引入了一个智能脂质体系统,用于共同提供天然抗菌剂. 光触发释放增强了对大肠杆菌和金黄色杆菌等细菌的疗效.

关键词:
它是一种抗菌药物,具有抗菌作用.cinnamon 肉 肉是一种甲化物A 甲化物A光敏感脂质体中的光敏感脂质体.蛋白质胺是一种蛋白质胺.

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