Evaluation of Two Food Grade Proliposomes To Encapsulate an Extract of a Commercial Enzyme Preparation by Microfluidization-Reference-Cited by-同舟云学术

Evaluation of Two Food Grade Proliposomes To Encapsulate an Extract of a Commercial Enzyme Preparation by Microfluidization

Published:2009-03-16 Issue:8 Volume:57 Page:3291-3297
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Nongonierma Alice B.¹,Abrlova Magdalena¹,Fenelon Mark A.¹,Kilcawley Kieran N.¹

Affiliation:

1. Moorepark Food Research Centre, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland, and Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague Technika 5, Prague 6, 16628, Czech Republic

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf803367b

Reference25 articles.

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4. Arnaud, J. P.Liposome. The Proliposome approach;Lucas Meyer:Hamburg, 1993; pp1−29.

5. Zeisig, R.; Cammerer, B.Single core encapsulation. Liposomes in food industry. InMicroencapsulation of food ingredients,1sted.Vilstrup, P., Ed.;Leatherhead Publishing:Surrey, 2001; pp101−119.

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