Lipids, encapsulation

Liposomal contrast agents have also been proposed in recent years. Liposomes are vesicles built from a double layer of lipids encapsulating an aqueous cavity. Their ability to transport substances, either in the lipid bilayer or in the internal aqueous phase, makes them a versatile delivery... 

Djordjevich L, Miller IF. Synthetic erythrocytes from lipid encapsulated hemoglobin. Exp Hematol 1980 8 584. 

Perfield, J.W., Lock, A.L., Pfeiffer, A.M., Bauman, D.E. 2004b. Effects of amide-protected and lipid-encapsulated conjugated linoleic acid (CLA) supplements on milk fat synthesis. J. Dairy Sci. 87, 3010-3016. 

Separate lipid-encapsulated ones from free drug molecules using an appropriate column. In-house, for separation of free ohgonucleotides from encapsulated ones, a Sepharose CL-2B, fractionation range 70,000-40,000,000, is used. 

Lipid-encapsulated perfluorocaihon Passive targeting of cancer cells 34... 

Imagi, J. Muraya, K., Yamashita, D., Adachi, S., and Matsuno, R. 1992. Retarded oxidation of liquid lipids encapsulated in matrixes of saccharides or proteins. Biosci. Biotech. Biochem. 56, 1236-1240. 

The effects of water on the destruction of the protective food structure in some specific dehydrated foods is probably involved in prevention of lipid oxidation in heated meat systems (Karel, 1986). In systems in which there are both surface lipids and lipids encapsulated within a carbohydrate, polysaccharide, or protein matrix, the surface lipids oxidize readily when exposed to air. The encapsulated lipids, however, do not oxidize until the structure of the encapsulated matrix is modified and/or destroyed by adsorption of water as shown by Simatos and Karel (1988). In some IM meats, muscle may be considered as being encased in or surrounded by a humectant matrix. However, free lipid may be left on the surfaces. The unwarranted overuse of lipids, which often happens in the indirect drying process to improve heat transfer and to prevent burning, is detrimental to the products. Prevention of this structural change is of considerable... 

Matsuno, R. and Adachi, S. 1993. Lipid encapsulation technology—Techniques and applications to food. Trends Food Sci. Technol. 4 256-261. 

Oxidation of Lipids Encapsulated in Spray-Dried Particles... 

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