Based on the current research progress, in the future, in which direction might liposomes break through in the field of food?

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

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