Answer:
1) Through the intersection with physical chemistry, microbiology, pharmacokinetics and other disciplines, the relationship between food grade liposomes and other components, liposome structure and functional characteristics is established, which brings new opportunities for the development of more and newer food delivery systems.
2) To study the structural integrity and release kinetics of food grade liposomes in gastrointestinal tract digestion of different populations, overcome the technical bottleneck of liposomes, and provide technical guidance for targeted release and controlled release of liposomes.
Explanation:
https://www.creative-biostructure.com/liposomes-in-food-industry-486.htm
Answer:
Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked (without the need of thickeners such as roux). All of these qualities make them ideal for simple and appealing sauces
Explanation:
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Answer:
The correct answer is The bridge between cystein which connects parts of a protein is stable but non covalent interaction.
Explanation:
Disulfide bond link the sulfhydryl group of two adjacent cystein residues in a protein structure.
Dulsulfine bond is stable but is not a non covalent interaction.Disulfide bond itself is a covalent interaction.
