Fortification of chocolate milk with omega-3, omega-6, and vitamins E and C by using liposomes

Exploring consumers' knowledge and perceptions of hydrocolloids used as food additives and ingredients

(2012) P. Varela et al.   FOOD HYDROCOLLOIDS

Phosphatidylinositol induces fluid phase formation and packing defects in phosphatidylcholine model membranes

(2011) Aaron Peng et al.   CHEMISTRY AND PHYSICS OF LIPIDS

Liposomes as vehicles for vitamins E and C: An alternative to fortify orange juice and offer vitamin C protection after heat treatment

(2011) Marina Marsanasco et al.   FOOD RESEARCH INTERNATIONAL

Effect of membrane composition on lipid oxidation in liposomes

(2010) Monica Mosca et al.   CHEMISTRY AND PHYSICS OF LIPIDS

New trends in encapsulation of liposoluble vitamins

(2010) M. Gonnet et al.   JOURNAL OF CONTROLLED RELEASE

An Insight into the Interactions betweenα-Tocopherol and Chitosan in Ultrasound-Prepared Nanoparticles

(2010) Majid Naghibzadeh et al.   Journal of Nanomaterials

Effects of α-tocopherol (vitamin E) on the stability and lipid dynamics of model membranes mimicking the lipid composition of plant chloroplast membranes

(2008) Dirk K. Hincha   FEBS LETTERS

Ascorbic acid contribution to ORAC values in berry extracts: An evaluation by the ORAC-pyrogallol red methodology

(2008) E. Atala et al.   FOOD CHEMISTRY

Relationship between lipid peroxidation and rigidity in L-α-phosphatidylcholine-DPPC vesicles

(2008) M.A. Soto-Arriaza et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Dynamics of Lipid Peroxidation and Antioxidion of .ALPHA.-Tocopherol in Membranes

(2008) Kenji FUKUZAWA   JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY

Effect of calcium ions on the density of lecithin and its effective molecular volume in lecithin–water dispersions

(2007) Pei Koon Yeap et al.   CHEMISTRY AND PHYSICS OF LIPIDS