Characterization of enzyme immobilization in liposomes prepared from proliposomes-Reference-Cited by-同舟云学术

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Characterization of enzyme immobilization in liposomes prepared from proliposomes

Published:1996-01 Issue:2 Volume:13 Page:185-194
ISSN:0265-2048
Container-title:Journal of Microencapsulation
language:en
Short-container-title:Journal of Microencapsulation

Author:

Dufour P.,Vuillemard J. C.,Laloy E.,Simard R. E.

Publisher

Informa UK Limited

Subject

Colloid and Surface Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Pharmaceutical Science,Bioengineering

Link

http://www.tandfonline.com/doi/pdf/10.3109/02652049609052906

Reference22 articles.

1. Liposomes as Proteinase Carriers for the Accelerated Ripening of Saint-Paulin Type Cheese

2. Acceleration of Cheese Ripening with Liposomes-Entrapped Proteinase: Influence of Liposomes Net Charge

3. Preparation and Use of Liposomes as Models of Biological Membranes

Cited by 26 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. Cheese Ripening: An Overview of Technological Strategies Towards Process Acceleration;Handbook of Cheese Chemistry;2023-07-28

2. Advances in the application of liposomes in dairy industries;Liposomal Encapsulation in Food Science and Technology;2023

3. Preparation of nano cationic liposome as carrier membrane for polyhexamethylene biguanide chloride through various methods utilizing higher antibacterial activities with low cell toxicity;Journal of Microencapsulation;2017-02-17

4. Liposomal Encapsulation Enzymes: From Medical Applications to Kinetic Characteristics;MINI-REV MED CHEM;2017

5. Manufacture and Incorporation of Liposome-Entrapped Ethylenediaminetetraacetic Acid into Model Miniature Gouda-Type Cheese and Subsequent Effect on Starter Viability, pH, and Moisture Content;Journal of Food Science;2016-10-25

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