Structure and morphology of vesicular dispersions based on novel phosphatidyl glucose and phosphatidyl choline with different acyl chains.

Hypothesis: Phospholipids are widely used in food and pharmacological formulations. However, these typically suffer from limitations such as low colloidal stability. Promising stability has been observed for vesicles based on phosphatidylglucose (P-Glu), but fundamental knowledge on this lipid is missing and those observations were made using P-Glu containing mixed acyl groups.