Liposome in food industry is used for embedding and transporting nutritional factors and functional ingredients. It has the char
acteristics of non-toxicity, amphiphilicity and biodegradability. In which aspects are its characteristics mainly reflected?
1 answer:
Answer:
1) Improve the stability and bioavailability of functional nutrients during storage and digestion;
2) Control the fixed-point and timing release of the embedded substance;
3) Improve food texture.
Explanation:
https://www.creative-biostructure.com/liposomes-in-food-industry-486.htm
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