Comparative study on encapsulation and sustained release of anti-Campylobacter jejuni Immunoglobulin Y Using Various pH-Responsive Beads
To protect egg yolk immunoglobulin (IgY) from degradation by pepsin and acidic conditions during oral administration, Campylobacter jejuni (C. jejuni)-specific IgY was encapsulated in polypeptide beads using various methodologies. This study compared different pH-sensitive bead formulations to optim...
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| 主要な著者: | , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Elsevier
2025-11-01
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| シリーズ: | Poultry Science |
| 主題: | |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S0032579125010715 |
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