Physical–chemical stability and in vitro digestibility of hybrid nanoparticles based on the layer-by-layer assembly of lactoferrin and BSA on liposomes-Reference-Cited by-同舟云学术

Physical–chemical stability and in vitro digestibility of hybrid nanoparticles based on the layer-by-layer assembly of lactoferrin and BSA on liposomes

Published:2017 Issue:4 Volume:8 Page:1688-1697
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Liu Weilin¹²³⁴⁵,Kong Youyu⁵⁶⁷⁴,Tu Piaohan⁵⁶⁷⁴,Lu Junmeng⁵⁶⁷⁴,Liu Chengmei¹²³⁴,Liu Wei¹²³⁴^ORCID,Han Jianzhong⁵⁶⁷⁴,Liu Jianhua⁸⁹¹⁰¹¹¹²

Affiliation:

1. State Key Laboratory of Food Science and Technology

2. Nanchang University

3. Nanchang

4. P.R. China

5. College of Food and Biotechnology

6. Zhejiang Gongshang University

7. Hangzhou

8. Department of Food Science and Engineering

9. Ocean College

10. Zhejiang University of Technology

11. Hangzhou 310014

12. PR China

Abstract

Novel hybrid nanoparticles fabricated by the layer-by-layer deposition of lactoferrin and BSA on nanoliposomes showed a higher physical–chemical stability and digestibility than bare liposomes.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C7FO00308K

Reference50 articles.

1. Liposome production by microfluidics: potential and limiting factors

2. The specific antibacterial activity of liposome-encapsulated Clove oil and its application in tofu

3. Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt