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Food grade liposome systems: Effect of solvent, homogenization types and storage conditions on oxidative and physical stability

Colloids and surfaces. A, Physicochemical and engineering aspects, v.513, 2017년, pp.468 - 478  

Guner, Selen (Corresponding author.) ,  Oztop, Mecit Halil

Abstract AI-Helper 아이콘AI-Helper

Abstract Liposomes are the form of phospholipids which could inherently form spherical capsules in aqueous solution by energy. In this study, egg and soy lecithin were used to form liposomes by probe type ultrasonication and high pressure homogenization (microfluidization-MF) methods. To detect phy...

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