Influence of lipid composition on physicochemical properties of nanoliposomes encapsulating natural dipeptide antioxidant l-carnosine
Behnoush Maherani(Institut National de la Recherche Scientifique), Michel Linder(Laboratoire d'Ingénierie des Biomolécules), Azadeh Kheirolomoom(University of California, Davis), Elmira Arab‐Tehrany(Laboratoire d'Ingénierie des Biomolécules), Franck Cleymand(Université de Lorraine)
Cited by 93
Related Papers
Poly‐Lactic Acid: Production, Applications, Nanocomposites, and Release Studies
|Comprehensive Reviews in Food Science and Food Safety|2010|1.5k
Alzheimer’s Disease: Treatment Strategies and Their Limitations
|International Journal of Molecular Sciences|2022|525
Biopolymer Coatings on Paper Packaging Materials
|Comprehensive Reviews in Food Science and Food Safety|2009|442
Liposomes: A Review of Manufacturing Techniques and Targeting Strategies
|Current Nanoscience|2011|354
Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids
|Trends in Food Science & Technology|2011|312