Dual-crosslinked soy protein–soy hull polysaccharide liposomal gels for targeted lutein delivery and controlled release in vitro and in vivo: Impact of soy hull polysaccharide concentration

作者：Lanxin Zhang, Shengnan Wang, Shujie Shi, Rui Wang, He Liu · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145986 · 被引用次数：10 · 研究领域：Proteins in Food Systems、Food composition and properties、Infant Nutrition and Health