Bacterial S-Layer Proteins for Stabilization of Food Ingredients Encapsulated in Liposomes
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Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-1649-9_16
Reference20 articles.
1. Mozafari MR, Khosravi-Darani K, Borazan GG et al (2008) Encapsulation of food ingredients using nanoliposome technology. Int J Food Prop 11:833–844. https://doi.org/10.1080/10942910701648115
2. Bulbake U, Doppalapudi S, Kommineni N, Khan W (2017) Liposomal formulations in clinical use: an updated review. Pharmaceutics 9(2):12. https://doi.org/10.3390/pharmaceutics9020012
3. Dominska M, Blanchard GJ (2010) Constituent-dependent liposome structure and organization. Langmuir ACS J Surf Colloids 26:1043–1050. https://doi.org/10.1021/la9023037
4. Luo G, Yang Q, Yao B et al (2019) Slp-coated liposomes for drug delivery and biomedical applications: potential and challenges. Int J Nanomed 14:1359–1383. https://doi.org/10.2147/IJN.S189935
5. Claus H, Akça E, Debaerdemaeker T et al (2005) Molecular organization of selected S-layer proteins. Can J Microbiol 51:731–743. https://doi.org/10.1139/w05-093
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