Efficient Preparation of Liposomes Encapsulating Food Materials Using Lecithins by a Mechanochemical Method

Journal of Oleo Science

Volumn 56, Issue 1, 2007, Pages 35-42

  Takahashi, Makoto ^a,b   Inafuku, Kei Ichiro ^b   Miyagi, Takeshi ^b   Oku, Hirosuke ^c   Wada, Koji ^c   Imura, Tomohiro ^d   Kitamoto, Dai ^d  

^a KAGOSHIMA UNIVERSITY   (Japan)

^b Kanehide Bio Co Ltd   (Japan)

^c UNIVERSITY OF THE RYUKYUS   (Japan)

^d NATIONAL INSTITUTE OF ADVANCED INDUSTRIAL SCIENCE AND TECHNOLOGY AIST   (Japan)

Author keywords

food delivery; functional food; lecithin; liposome; mechanochemical method; microfluidizer; nanocapsule

Indexed keywords

LIPOSOME; NANOCAPSULE; PHOSPHATIDYLCHOLINE;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD; MECHANICS; METHODOLOGY; SYNTHESIS;

CHEMISTRY, PHARMACEUTICAL; FOOD; LIPOSOMES; MECHANICS; NANOCAPSULES; PHOSPHATIDYLCHOLINES;

EID: 34748833428     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.56.35     Document Type: Article

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