A Novel Functional Wrapping Design by Complexation of ε-Polylysine with Liposomes Entrapping Bioactive Peptides

Encapsulation, protection, and release of hydrophilic active components: Potential and limitations of colloidal delivery systems

(2015) David Julian McClements   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Physical, mechanical and antimicrobial properties of starch films incorporated with ε-poly-l-lysine

(2015) Liming Zhang et al.   FOOD CHEMISTRY

The preparation, characterization, antimicrobial stability and in vitro release evaluation of fish gelatin films incorporated with cinnamon essential oil nanoliposomes

(2015) Jiulin Wu et al.   FOOD HYDROCOLLOIDS

Nanoencapsulation of an active peptidic fraction from sea bream scales collagen

(2014) Mauricio Mosquera et al.   FOOD CHEMISTRY

Shrimp (Litopenaeus vannamei) muscle proteins as source to develop edible films

(2014) Joaquín Gómez-Estaca et al.   FOOD HYDROCOLLOIDS

Effects of ε-Polylysine on Physicochemical Characteristics of Chilled Pork

(2013) Ying-Qiu Li et al.   Food and Bioprocess Technology

Effect of different protein extracts from Dosidicus gigas muscle co-products on edible films development

(2013) N. Blanco-Pascual et al.   FOOD HYDROCOLLOIDS

Influence of nanoliposomes incorporation on properties of film forming dispersions and films based on corn starch and sodium caseinate

(2013) Alberto Jiménez et al.   FOOD HYDROCOLLOIDS

Compositional properties and bioactive potential of waste material from shrimp cooking juice

(2013) E. Pérez-Santín et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Retinal drug delivery using eyedrop preparations of poly-l-lysine-modified liposomes

(2012) Hitoshi Sasaki et al.   EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS

Microstructure and physico-chemical evaluation of nano-emulsion-based antimicrobial peptides embedded in bioactive packaging films

(2012) Muhammad Imran et al.   FOOD HYDROCOLLOIDS

Effects of Production Factors and Egg-Bearing Period on the Antioxidant Activity of Enzymatic Hydrolysates from Shrimp (Pandalopsis dispar) Processing Byproducts

(2012) Lennie K. Y. Cheung et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mechanical, Barrier, Optical Properties and Antimicrobial Activity of Edible Films Prepared from Silver Carp Surimi Incorporated with ε-Polylysine

(2012) Wu-Yin Weng et al.   PACKAGING TECHNOLOGY AND SCIENCE

Mechanism underlying the antioxidant activity of taurine: prevention of mitochondrial oxidant production

(2011) Chian Ju Jong et al.   AMINO ACIDS

Role of sepiolite in the release of active compounds from gelatin–egg white films

(2011) B. Giménez et al.   FOOD HYDROCOLLOIDS

Effect of anionic-lipid-molecule geometry on the structure and properties of liposome-polycation complexes

(2011) A. A. Efimova et al.   POLYMER SCIENCE SERIES C

Angiotensin-I-converting enzyme inhibitory activity and bitterness of enzymatically-produced hydrolysates of shrimp (Pandalopsis dispar) processing byproducts investigated by Taguchi design

(2010) Imelda W.Y. Cheung et al.   FOOD CHEMISTRY

Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate

(2010) A. Alemán et al.   FOOD CHEMISTRY

Antioxidant activity of several marine skin gelatins

(2010) A. Alemán et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Food applications of liposome-encapsulated antimicrobial peptides

(2010) Patrícia da Silva Malheiros et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Stability, liposome interaction, and in vivo pharmacology of ghrelin in liposomal suspensions

(2009) Eva Horn Moeller et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Nanoliposomes and Their Applications in Food Nanotechnology

(2008) M. Reza Mozafari et al.   JOURNAL OF LIPOSOME RESEARCH

Embedded Silver Ions-Containing Liposomes in Polyelectrolyte Multilayers: Cargos Films for Antibacterial Agents

(2008) Marta Malcher et al.   LANGMUIR