Lyophilized liposomes for food applications: Fundamentals, processes, and potential applications-Reference-Cited by-同舟云学术

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Lyophilized liposomes for food applications: Fundamentals, processes, and potential applications

Published:2016-03-11 Issue: Volume: Page:78-96
ISSN:
Container-title:Encapsulation and Controlled Release Technologies in Food Systems
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Author:

Toniazzo Taise,Pinho Samantha C.

Publisher

John Wiley & Sons, Ltd

Reference116 articles.

1. Phospholipid dry powder produced by spray drying processing: Structural, thermodynamic and physical properties;Alves;Powder Technol,2004

2. Carboxymethylchitosan-coated proliposomes containing coix seed oil: Characterisation, stability and in vitro release evaluation;Bai;Food Chem,2011

3. Factors involved in the production of liposomes with a high-pressure homogenizer;Barnadas-Roriguez;International Journal of Pharmaceutics,2001

4. Single bilayer liposomes prepared without sonication;Batzri;Biochim. Biophys. Acta,1973

5. Synthetic glycolipids as membrane-bound cryoprotectants in the freeze-drying process of liposomes;Bendas;Eur. J. Pharmaceut. Sci,1996

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Encapsulation and Delivery of Nutraceuticals and Bioactive Compounds by Nanoliposomes and Tocosomes as Promising Nanocarriers;Handbook of Nutraceuticals and Natural Products;2022-05-13

2. Effect of Oleic Acid, Cholesterol, and Octadecylamine on Membrane Stability of Freeze-Dried Liposomes Encapsulating Natural Antimicrobials;Food and Bioprocess Technology;2020-02-26

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