Effect of -Sitosterol in Liposome Bilayer on the Stabilization of Incorporated Retinol |
Lee, Seung-Cheol
(Division of Food Science and Biotechnology, Kyungnam University)
Kim, Jin-Ju (Division of Food Science and Biotechnology, Kyungnam University) Lee, Kyung-Eun (Division of Food Science and Biotechnology, Kyungnam University) |
1 |
Molecular dynamics simulations of phospholipid bilayers with cholesterol
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DOI |
2 |
Membrane properties of plant sterols in phospholipid bilayers as determined by differential scanning calorimetry, resonance energy transfer and detergent-induced solubilization
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DOI |
3 |
Influence of processing on sterols of edible vegetable oils
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DOI |
4 |
Physical properties of the fluid bilayer component of cell membranes: a perspective
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DOI |
5 |
The effect of cholesterol in the liposome bilayer on the stabilization of incorporated retinol
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6 |
Lipids and membranes;Biochemistry
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7 |
Cholesterol: from heart attacks to Alzheimer's disease
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DOI |
8 |
Effects of soluble dietary fiber manufactured from Quercus mongolica on improvement of anti oxidative defense system in rats fed high cholesterol diet
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9 |
Influence of processing on sterols of edible vegetable oils
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DOI |
10 |
Dehydration-rehydration vesicles, a simple method for high yield drug entrapment in liposomes
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DOI |
11 |
Colorimetric reagents for determining vitamin A in feeds and foods
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12 |
Effect of cholesterol in liposome on the stabilization of encapsulated ascorbic acid
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13 |
Liposome encapsulated vitamin A compounds exhibit greater stability and diminished toxicity
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DOI |
14 |
Liposomes for controlled release in the food industry;Encapsulation and Controlled Release of Food Ingredients
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15 |
Liposomes, a practical approach
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16 |
Preparation of liposomes on the industrial scale: Problem and perspectives. Vol. 1
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17 |
The use of French pressed vesicles for efficient incorporation of bioactive macromolecules and as drug carriers in vitro and in vivo. Vol. 1
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18 |
Soybean phosphatidylcholine vesicles containing plant sterols: a fluorescence anisotropy study
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DOI |
19 |
Food Composition and Analysis
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20 |
General discussion on the stability of nutrients;Nutritional Evaluation of Food Process
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21 |
Stabilization of retinol through incorporation into liposomes
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DOI |