Influence of lipid composition on physicochemical properties of nanoliposomes encapsulating natural dipeptide antioxidant l-carnosine

Food Chemistry

Volumn 134, Issue 2, 2012, Pages 632-640

  Maherani, Behnoush ^a   Arab Tehrany, Elmira ^a   Kheirolomoom, Azadeh ^b   Cleymand, Franck ^c   Linder, Michel ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

^b University of California Davis   (United States)

^c INSTITUT JEAN LAMOUR   (France)

Author keywords

Atomic Force Microscopy; Biopreservatives; Membarne fluidity; Morphology analysis; Nanoencapsulation; NMR spectroscopy

Indexed keywords

ANTIOXIDANT PEPTIDES; BIOPRESERVATIVES; DIPEPTIDE; HYDRATION METHOD; LIPID COMPOSITION; MICA SURFACES; MORPHOLOGY ANALYSIS; NANO-ENCAPSULATION; NANOLIPOSOMES; PHYSICAL SEPARATION; PHYSICOCHEMICAL PROPERTY; UNILAMELLAR;

ATOMIC FORCE MICROSCOPY; FLUIDITY; MICA; MORPHOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

PEPTIDES;

2 OLEOYL 1 PALMITOYLPHOSPHATIDYLCHOLINE; CARNOSINE; DIOLEOYLPHOSPHATIDYLCHOLINE; DIPALMITOYLPHOSPHATIDYLCHOLINE; LIPID; LIPOSOME;

ARTICLE; ATOMIC FORCE MICROSCOPY; CHEMICAL STRUCTURE; HYDRATION; MEMBRANE FLUIDITY; NANOENCAPSULATION; PARTICLE SIZE; PHASE TRANSITION; PHYSICAL CHEMISTRY; PROTON NUCLEAR MAGNETIC RESONANCE; TRANSITION TEMPERATURE; ZETA POTENTIAL;

ANTIOXIDANTS; CARNOSINE; CHEMISTRY, PHARMACEUTICAL; ELASTICITY; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; LIPIDS; LIPOSOMES; MICROSCOPY, ATOMIC FORCE; PARTICLE SIZE; VISCOSITY;

EID: 84860301439     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.098     Document Type: Article

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