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Cited article:

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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

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Oxidative Stability of Marine Phospholipids in the Liposomal Form and Their Applications

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Interaction of Lactoferrin and Lysozyme with Casein Micelles

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Development and Validation of an Enzyme-Linked Immunosorbent Assay (ELISA) for Quantification of Lysozyme in Cheese

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Nanoliposomes and Their Applications in Food Nanotechnology

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Liposomal Nanocapsules in Food Science and Agriculture

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