Figures & data
Figure 1 Different types of liposomes based on size and number of lamella. A cross-section of a unilamellar vesicle (ULV) is also shown (see text for details).
International Journal of Food Properties
Volume 11, 2008 - Issue 4
Reprints and Corporate Permissions
Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?
To request a reprint or corporate permissions for this article, please click on the relevant link below:
Academic Permissions
Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?
Obtain permissions instantly via Rightslink by clicking on the button below:
If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.
Related Research Data
Influence of stabilising agents on the properties of liposomal encapsulated ethanolic coconut husk extract
Source:
Wiley
Liposomes incorporating essential oil of Brazilian cherry (Eugenia uniflora L.): characterization of aqueous dispersions and lyophilized formulations.
Source:
Informa UK Limited
Theoretical and Practical Considerations in Electrostatic Depositioning of Charged Polymers
Source:
Wiley
Nanometric-Size Delivery Systems for Bioactive Compounds for the Nutraceutical and Food Industries
Source:
Blackwell Publishing Ltd.
CHARACTERIZATION OF LYOPHILIZED LIPOSOMES PRODUCED WITH NON-PURIFIED SOY LECITHIN: A CASE STUDY OF CASEIN HYDROLYSATE MICROENCAPSULATION
Source:
Brazilian Society of Chemical Engineering
Investigation of nanovesicle liposome powder production from soy lecithin by spray drying
Source:
Taylor & Francis
Encapsulation and delivery of bioactive compounds using spray and freeze-drying techniques: A review
Source:
Informa UK Limited
Physicochemical and Thermal Stability
Source:
Wiley
Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation?
Source:
Informa UK Limited
Cellulases immobilization on chitosan-coated magnetic nanoparticles: application for Agave Atrovirens lignocellulosic biomass hydrolysis
Source:
Springer Science and Business Media LLC
Encapsulation Technologies for Food Industry
Source:
Springer, New York
Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review
Source:
Springer Science and Business Media LLC
Revisão: características de nanopartículas e potenciais aplicações em alimentos
Source:
FapUNIFESP (SciELO)
Coenzyme Q10 oral bioavailability: effect of formulation type
Source:
Springer Science and Business Media LLC
Liposomal Encapsulated Ethanolic Coconut Husk Extract: Antioxidant and Antibacterial Properties.
Source:
Wiley
Lyophilized liposomes for food applications: fundamentals, processes, and potential applications
Source:
John Wiley & Sons, Ltd
Nano- and Micro-Particles by Nanoprecipitation: Possible Application in the Food and Agricultural Industries
Source:
Informa UK Limited
Linking provided by
