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Cited article:

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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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Lipids 46 (1) 3 (2011)

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

Nadine Schneider, Ingrid Weigel, Knut Werkmeister and Monika Pischetsrieder
Journal of Agricultural and Food Chemistry 58 (1) 76 (2010)

Nanoliposomes and Their Applications in Food Nanotechnology

M. Reza Mozafari, Chad Johnson, Sophia Hatziantoniou and Costas Demetzos
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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)