EDP Sciences Journals List
Advanced Search
Subscriber Authentication Point
Home All issues Volume 87/4-5 Article
Free access article

Issue Lait
Volume 87, Number 4-5, July-October 2007
27th IDF World Dairy Summit and Congress
Page(s) 349 - 360
DOI http://dx.doi.org/10.1051/lait:2007013
Published online 26 October 2007

References of  Lait 87 (2007) 349-360
  1. Ardhammer M., Lincoln P., Norden B., Invisible liposomes: refractive index matching with sucrose enables flow dichroism assessment of peptide orientation in lipid vesicle membrane, Proc. Natl. Acad. Sci. USA 99 (2002) 15313-15317 [CrossRef] [PubMed].
  2. Astaire J.C., Ward R., German J.B., Jimenez-Flores R., Concentration of polar MFGM lipids from buttermilk by microfiltration and supercritical fluid extraction, J. Dairy Sci. 86 (2003) 2297-2307 [PubMed].
  3. Augustin M., Sanguansri L., Margetts C., Young B., Microencapsulation of food ingredients, Food Aust. 53 (2001) 220-223.
  4. Blessing T., Remy J.S., Behr J.P., Monomolecular collapse of plasmid DNA into stable virus-like particles, Proc. Natl. Acad. Sci. USA 95 (1998) 1427-1431 [CrossRef] [PubMed].
  5. Bouwstra J., Gooris G., Bras W., Talsma H., Small angle X-ray scattering: possibilities and limitations in characterisation of vesicles, Chem. Phys. Lipids 64 (1993) 83-98 [PubMed].
  6. Corredig M., Dalgleish D.G., Characterization of the interface of an oil-in-water emulsion stabilized by milk fat globule membrane material, J. Dairy Res. 65 (1998) 465-477 [CrossRef].
  7. Corredig M., Roesch R.R., Dalgleish D.G., Production of a novel ingredient from buttermilk, J. Dairy Sci. 86 (2003) 2744-2750 [PubMed].
  8. Crook T., Tinklenberg J., Yesavage J., Petrie W., Nunzi M., Massari D., Effects of phosphatidylserine in age-associated memory impairment, Neurology 41 (1991) 644-649 [PubMed].
  9. Crook T., Petrie W., Wells C., Massari D., Effects of phosphatidylserine in Alzheimer's disease, Psychopharmacol. Bull. 28 (1992) 61-66 [PubMed].
  10. Hauser H., Phospholipid vesicles, in: Cevc G. (Ed.), Phospholipids Handbook, Marcel Dekker Inc, New York, USA, 1993, pp. 603-637.
  11. Hawker N., Ghyczy M., Liposomes for the food industry (Ingredients Interview), Food Tech. Europe (1994) 44-46.
  12. Jackson L.S., Lee K., Microencapsulation and the food industry, Lebensm. Wiss. Technol. 24 (1991) 289-297.
  13. Keller B., Liposomes in nutrition, Trends Food Sci. Tech. 12 (2001) 25-31 [CrossRef].
  14. Kim H.Y., Baianu I.C., Novel liposome microencapsulation techniques for food applications, Trends Food Sci. Tech. 2 (1991) 55-61 [CrossRef].
  15. Koopman J., Turkish V., Monto A., Infant formula and gastrointestinal illness, Am. J. Public Health 75 (1985) 477-480 [PubMed].
  16. Lasic D.D., Novel applications of liposomes, Trends Biotechnol. 16 (1998) 307-321 [CrossRef] [PubMed].
  17. Moody M., Studying liposomes by X-ray scattering, in: Gregoriadis G. (Ed.), Liposome Technology, CRC Press Inc, Florida, 1993, pp. 385-397.
  18. Mozafari M.R., Reed C.J., Rostron C., Kocum C., Piskin E., Construction of stable anionic liposome-plasmid particles using the Heating Method: A preliminary investigation, Cell. Mol. Biol. Lett. 7 (2002) 923-927 [PubMed].
  19. New R.R.C., Introduction, in: New R.R.C. (Ed.), Liposomes - a practical approach, IRL Press, Oxford, 1990, pp. 1-32.
  20. Oku N., Kendall D., MacDonald R., A simple procedure for the determination of the trapped volume of liposomes, Biochim. Biophys. Acta 691 (1982) 322-340.
  21. Peel M., Liposomes produced by combined homogenization/extrusion, GIT Laboratory J. 3 (1999) 37-38.
  22. Picon A., Gaya P., Medina M., Nunez M., The effect of liposome encapsulation of chymosin derived by fermentation on Manchego cheese ripening, J. Dairy Sci. 77 (1994) 16-23.
  23. Reineccius G., Liposomes for controlled release in the food industry, in: Risch S.J., Reineccius G.A. (Eds.), Encapsulation and controlled release of food ingredients, of the American Chemical Society, 206th National Meeting, Chicago, Illinois, USA, 1995, pp. 113-131.
  24. Roesch R.R., Rincon A., Corredig M., Emulsifying properties of fractions prepared from commercial buttermilk by microfiltration, J. Dairy Sci. 87 (2004) 4080-4087 [PubMed].
  25. Sato H., Liu H., Adachi I., Ueno M., Lemaire M., Horikoshi I., Enhancement of the intestinal absorption of a cyclosporine derivative by milk fat globule membrane, Biol. Pharm. Bull. 17 (1994) 1526-1528 [PubMed].
  26. Talsma H., Jousma H., Nicolay K., Lasic D., Multilamellar or multivesicular vesicles?, Int. J. Pharm. 37 (1987) 171-173 [CrossRef].
  27. Tardi C., Drechsler M., Bauer K., Brandl M., Steam sterilisation of vesicular phospholipid gels., Int. J. Pharm. 217 (2001) 161-172 [CrossRef] [PubMed].
  28. Thompson A., Liposomes: from concept to application, Food New Zealand Feb/March (2003) S23-S32.
  29. Thompson A., Singh H., Preparation of liposomes from milk fat globule membrane phospholipids using a microfluidiser, J. Dairy Sci. 89 (2006) 410-419 [PubMed].
  30. Thompson A., Haisman D.R., Singh H., Stability of liposomes prepared from milk fat globule membrane and soya phospholipids, J. Agric. Food Chem. 54 (2006) 6390-6397 [CrossRef] [PubMed].
  31. Thompson A., Hindmarsh J., Haisman D., Rades T., Singh H., Comparison of the structure and properties of liposomes prepared from milk fat globule membrane and soya phospholipids, J. Agric. Food Chem. 54 (2006) 3704-3711 [CrossRef].
  32. Watwe R., Bellare J., Manufacture of liposomes: a review, Curr. Sci. India 68 (1995) 715-724.
  33. Weiner N., Phospholipid liposomes: properties and potential use in flavor encapsulation, in: Flavour technology, American Chemical Society Symposium Series, 1995, pp. 210-218.
  34. Wong P.Y.Y., Kitts D.D., A comparison of the buttermilk solids functional properties to nonfat dried milk, soy protein isolate, dried egg white, and egg yolk powders, J. Dairy Sci 86 (2003) 746-754 [PubMed].
  35. Yuasa H., Sekiya M., Ozeki S., Watanabe J., Evaluation of milk fat-globule membrane (MFGM) emulsion for oral administration: absorption of alpha-linolenic acid in rats and the effect of emulsion droplet size., Biol. Pharm. Bull. 17 (1994) 756-758 [PubMed].
  36. Zeisig R., Cämmerer B., Liposomes in the Food Industry, in: Vilstrup P. (Ed.), Microencapsulation of Food Ingredients, Leatherhead Food International Publishing, Surrey, UK, 2001, pp. 101-119.



What is OpenURL?

The OpenURL standard is a protocol for transmission of metadata describing the resource that you wish to access. An OpenURL link contains article metadata and directs it to the OpenURL server of your choice. The OpenURL server can provide access to the resource and also offer complementary services (specific search engine, export of references...). The OpenURL link can be generated by different means.
  • If your librarian has set up your subscription with an OpenURL resolver, OpenURL links appear automatically on the abstract pages.
  • You can define your own OpenURL resolver with your EDPS Account. In this case your choice will be given priority over that of your library.
  • You can use an add-on for your browser (Firefox or I.E.) to display OpenURL links on a page (see http://www.openly.com/openurlref/). You should disable this module if you wish to use the OpenURL server that you or your library have defined.