Research progress of preparation methods and application of nano-liposomes in food industry

doi:10.13652/j.issn.1003-5788.2020.11.039

Home > Archive>Volume , Issue 11, 2020 >206-210. DOI:10.13652/j.issn.1003-5788.2020.11.039

Research progress of preparation methods and application of nano-liposomes in food industry
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                        10.13652/j.issn.1003-5788.2020.11.039
                    
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Abstract:

In this review, the types, structural properties, preparation methods and research progress of liposomes in food industry are summarized, and some problems are analyzed and discussed. Moreover, the development trend of nano-liposomes in the future is prospected.

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王倩,丁保淼.纳米脂质体制备方法及在食品工业中应用研究进展[J].食品与机械英文版,2020,(11):206-210.

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Online: February 18,2023
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