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This article has been cited by the following article(s):
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Natural Association of Lysozyme and Casein Micelles in Human Milk
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Liposomes as carrier vehicles for functional compounds in food sector
Shiva Emami, Sodeif Azadmard-Damirchi, Seyed Hadi Peighambardoust, Hadi Valizadeh and Javad Hesari Journal of Experimental Nanoscience 11(9) 737 (2016) https://doi.org/10.1080/17458080.2016.1148273
Integration of nisin into nanoparticles for application in foods
Manufacture and Incorporation of Liposome‐Entrapped Ethylenediaminetetraacetic Acid into Model Miniature Gouda‐Type Cheese and Subsequent Effect on Starter Viability, pH, and Moisture Content
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Flexibility and Charge of Solutes as Factors That Determine Their Diffusion in Casein Suspensions and Gels
Juliana V. C. Silva, Stéphane Pezennec, Sylvie Lortal and Juliane Floury Journal of Agricultural and Food Chemistry 63(29) 6624 (2015) https://doi.org/10.1021/acs.jafc.5b02401
Development and Validation of an Enzyme-Linked Immunosorbent Assay (ELISA) for Quantification of Lysozyme in Cheese
Nadine Schneider, Ingrid Weigel, Knut Werkmeister and Monika Pischetsrieder Journal of Agricultural and Food Chemistry 58(1) 76 (2010) https://doi.org/10.1021/jf9025019
Liposomal Nanocapsules in Food Science and Agriculture
T. Matthew Taylor, Jochen Weiss, P. Michael Davidson and Barry D. Bruce Critical Reviews in Food Science and Nutrition 45(7-8) 587 (2005) https://doi.org/10.1080/10408390591001135
A sensitive HPLC method to detect hen's egg white lysozyme in milk and dairy products
