Physical stability of liposomes prepared from milk fat globule membrane and soya phospholipids.

@article{Thompson2006PhysicalSO,
  title={Physical stability of liposomes prepared from milk fat globule membrane and soya phospholipids.},
  author={Abby K Thompson and Derek R. Haisman and Harjinder Singh},
  journal={Journal of agricultural and food chemistry},
  year={2006},
  volume={54 17},
  pages={6390-7}
}
Previous research has shown that liposomes prepared from a milk fat globule membrane (MFGM) phospholipid fraction had a significantly higher phase transition temperature, thicker membrane, and lower membrane permeability than liposomes prepared from soya phospholipid material. Subsequent investigations into the relative stability of the two liposome dispersions have found that the MFGM phospholipid liposomes are more stable than their soya counterparts in a range of pH conditions, at a variety… CONTINUE READING

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