Comparison of the structure and properties of liposomes prepared from milk fat globule membrane and soy phospholipids

Medicin og biovidenskab

• milk fat globule 100%
• Liposomes 62%
• Phospholipids 56%
• Membranes 37%
• Transition Temperature 29%
• Phase Transition 26%
• Permeability 18%
• Pressure 6%

Landbrug og biologi

• fat globules 79%
• milk fat 61%
• phospholipids 51%
• phase transition 35%
• membrane permeability 34%
• homogenizers 21%
• temperature 12%

Kemiske forbindelser

• Fat 62%
• Liposome 58%
• Phospholipid 52%
• Phase Transition Temperature 34%
• Permeability 25%