Nanoliposomes and Their Applications in Food Nanotechnology

By M. Reza Mozafari, Chad E. Johnson, S. Hatziantoniou, C. Demetzos. Journal of liposome research, 2008

628 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/316219eb331f28855225a40249782aa573c08271

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. I. Joye
2. G. Davidov-Pardo
3. D. McClements
4. R. Ravichandran
5. E. Dickinson
6. Jiajia Rao
7. S. Jafari
8. U. Klinkesorn

Citations in the corpus

• Nanotechnology Applications in Food and Food Processing: Innovative Green Approaches, Opportunities and Uncertainties for Global Market (2010, background): “[ 24 ] New tools and processes are allowing researchers greater understanding of areas such as the mechanisms of targeted delivery that will potentially lead to smart delivery for both optimization of human health and novel physical, visual, and sensory effects.”
• Toxicity of lead: A review with recent updates (2012, background): “The main lipid-based nanoencapsulation systems that can be used for the delivery of nutraceuticals are nanoliposomes, nanocochleates and archaeosomes (Mozafari et al., 2008).”
• Nanotechnology for increased micronutrient bioavailability (2014, methodology): “Their structure and composition can be manipulated to closely resemble the lipid fraction of biomembranes, which may be useful for some applications (Mozafari et al., 2008).”