Comparison of the structure and properties of liposomes prepared from milk fat globule membrane and soy phospholipids

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Comparison of the structure and properties of liposomes prepared from milk fat globule membrane and soy phospholipids. / Thompson, Abby K; Hindmarsh, Jason P; Haisman, Derek; Rades, Thomas; Singh, Harjinder.

In: Journal of Agricultural and Food Chemistry, Vol. 54, No. 10, 2006, p. 3704-11.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Thompson, AK, Hindmarsh, JP, Haisman, D, Rades, T & Singh, H 2006, 'Comparison of the structure and properties of liposomes prepared from milk fat globule membrane and soy phospholipids', Journal of Agricultural and Food Chemistry, vol. 54, no. 10, pp. 3704-11.

APA

Thompson, A. K., Hindmarsh, J. P., Haisman, D., Rades, T., & Singh, H. (2006). Comparison of the structure and properties of liposomes prepared from milk fat globule membrane and soy phospholipids. Journal of Agricultural and Food Chemistry, 54(10), 3704-11.

Vancouver

Thompson AK, Hindmarsh JP, Haisman D, Rades T, Singh H. Comparison of the structure and properties of liposomes prepared from milk fat globule membrane and soy phospholipids. Journal of Agricultural and Food Chemistry. 2006;54(10):3704-11.

Author

Thompson, Abby K ; Hindmarsh, Jason P ; Haisman, Derek ; Rades, Thomas ; Singh, Harjinder. / Comparison of the structure and properties of liposomes prepared from milk fat globule membrane and soy phospholipids. In: Journal of Agricultural and Food Chemistry. 2006 ; Vol. 54, No. 10. pp. 3704-11.

Bibtex

@article{3058baa0b9204e339a4b7f6931ce7655,
title = "Comparison of the structure and properties of liposomes prepared from milk fat globule membrane and soy phospholipids",
abstract = "Liposomes were prepared from a milk fat globule membrane (MFGM) phospholipid fraction and from soy phospholipid material using a high-pressure homogenizer (Microfluidizer). The liposomes were characterized in terms of general structure, phase transition temperature, lamellarity, bilayer thickness, and membrane permeability. The liposomes prepared from the MFGM fraction had a significantly higher phase transition temperature, thicker membrane, and lower membrane permeability. These differences were attributed to different phospholipid compositions of the MFGM and soy phospholipid fractions.",
author = "Thompson, {Abby K} and Hindmarsh, {Jason P} and Derek Haisman and Thomas Rades and Harjinder Singh",
year = "2006",
language = "English",
volume = "54",
pages = "3704--11",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "10",

}

RIS

TY - JOUR

T1 - Comparison of the structure and properties of liposomes prepared from milk fat globule membrane and soy phospholipids

AU - Thompson, Abby K

AU - Hindmarsh, Jason P

AU - Haisman, Derek

AU - Rades, Thomas

AU - Singh, Harjinder

PY - 2006

Y1 - 2006

N2 - Liposomes were prepared from a milk fat globule membrane (MFGM) phospholipid fraction and from soy phospholipid material using a high-pressure homogenizer (Microfluidizer). The liposomes were characterized in terms of general structure, phase transition temperature, lamellarity, bilayer thickness, and membrane permeability. The liposomes prepared from the MFGM fraction had a significantly higher phase transition temperature, thicker membrane, and lower membrane permeability. These differences were attributed to different phospholipid compositions of the MFGM and soy phospholipid fractions.

AB - Liposomes were prepared from a milk fat globule membrane (MFGM) phospholipid fraction and from soy phospholipid material using a high-pressure homogenizer (Microfluidizer). The liposomes were characterized in terms of general structure, phase transition temperature, lamellarity, bilayer thickness, and membrane permeability. The liposomes prepared from the MFGM fraction had a significantly higher phase transition temperature, thicker membrane, and lower membrane permeability. These differences were attributed to different phospholipid compositions of the MFGM and soy phospholipid fractions.

M3 - Journal article

C2 - 19127748

VL - 54

SP - 3704

EP - 3711

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 10

ER -

ID: 40357470