Changes Caused by Fruit Extracts in the Lipid Phase of Biological and Model Membranes

Food Biophysics

Volumn 6, Issue 1, 2011, Pages 58-67

  Bonarska Kujawa, Dorota ^a   Pruchnik, Hanna ^a   Oszmiański, Jan ^a   Sarapuk, Janusz ^a   Kleszczyńska, Halina ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Anisotropy; DSC; Erythrocyte lipids; Generalized polarization; Liposomes; Phase transition

Indexed keywords

DPPC LIPOSOME; DSC; ERYTHROCYTE LIPIDS; ERYTHROCYTE MEMBRANE; FLUORESCENCE PROBES; FLUORIMETRY; FRUIT EXTRACTS; GENERALIZED POLARIZATION; HYDROPHILIC PHASE; HYDROPHOBIC PHASE; LAURDAN; LIPID LAYERS; LIPID PHASE; MODEL MEMBRANES; PACKING DENSITY; PACKING ORDER; PHASE TRANSITION TEMPERATURES; PHENOLIC COMPOUNDS; PHOSPHATIDYLCHOLINE; POLYPHENOLIC COMPOUND; RED BLOOD CELL;

ANISOTROPY; BLOOD; CELL MEMBRANES; FLUIDITY; FRUITS; HYDROPHILICITY; HYDROPHOBICITY; LIGHT POLARIZATION; LIPID BILAYERS; LIPOSOMES; MEMBRANES; PHENOLS; PHOSPHOLIPIDS; POLARIZATION; PROBES;

PHASE TRANSITIONS;

FRAGARIA X ANANASSA; MALUS X DOMESTICA; PHOTINIA;

EID: 79651473773     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-010-9175-y     Document Type: Article

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