Egg Yolk Extracts as Potential Liposomes Shell Material: Composition Compared with Vesicles Characteristics-Reference-Cited by-同舟云学术

Egg Yolk Extracts as Potential Liposomes Shell Material: Composition Compared with Vesicles Characteristics

Published:2018-09-19 Issue:10 Volume:83 Page:2527-2535
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Kondratowicz Anna¹^ORCID,Neunert Grażyna²,Niezgoda Natalia³,Bryś Joanna⁴,Siger Aleksander⁵,Rudzińska Magdalena⁶,Lewandowicz Grażyna⁷^ORCID

Affiliation:

1. Faculty of Chemical Technology; Poznan Univ. of Technology; 4 Berdychowo Street 60-695 Poznan Poland

2. Faculty of Food Science and Nutrition; Poznan Univ. of Life Sciences, Dept. of Physics and Biophysics; 38/42 Wojska Polskiego Street 60-637 Poznań Poland

3. Faculty of Biotechnology and Food Science; Wroclaw Univ. of Environmental and Life Sciences; 25 Norwida Street 50-375 Wroclaw Poland

4. Faculty of Food Sciences; Warsaw Univ. of Life Sciences; 159c Nowoursynowska Street 02-787 Warsaw Poland

5. Faculty of Food Science and Nutrition; Dept. of Food Biochemistry and Analysis; Poznan Univ. of Life Sciences; 48 Mazowiecka Street 60-623 Poznan Poland

6. Faculty of Food Science and Nutrition; Inst. of Food Technology of Plant Origin; Poznan Univ. of Life Sciences; 31 Wojska Polskiego Street 60-624 Poznan Poland

7. Dept. of Biotechnology and Food Microbiology; Faculty of Food Science and Nutrition; Poznan Univ. of Life Sciences; 48 Wojska Polskiego Street 60-627 Poznan Poland

Funder

Ministerstwo Nauki i Szkolnictwa Wyższego

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14341/fullpdf

Reference50 articles.

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3. Stability of marine lipid based liposomes under acid conditions. Influence of xanthan gum;Cansell;Journal of Liposome Research,2001

4. Marine lipid-based liposomes increase in vivo FA bioavailability;Cansell;Lipids,2003

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