Lyotropic Liquid Crystalline Phases for the Formulation of Future Functional Foods

Sadeghpour, A and Rappolt, M orcid.org/0000-0001-9942-3035 (2016) Lyotropic Liquid Crystalline Phases for the Formulation of Future Functional Foods. Journal of Nutritional Health & Food Engineering, 5 (1). 00157. ISSN 2373-4310

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: (c) 2016, Sadeghpour et al. This is an open access article published in the Journal of Nutritional Health & Food Engineering. The original author of the manuscript and the original source of content must be clearly and properly cited.
Keywords: Lyotropic liquid crystals; ISAsomes; Mesosomes; Cubosomes; Polyphenols; Flavonoids; Smart Foods; Nano structured Functional Foods
Dates:
  • Published: 3 October 2016
  • Accepted: 31 July 2016
  • Published (online): 3 October 2016
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 18 Jan 2017 16:05
Last Modified: 05 Oct 2017 16:35
Published Version: https://doi.org/10.15406/jnhfe.2016.05.00157
Status: Published
Publisher: MedCrave Group
Identification Number: https://doi.org/10.15406/jnhfe.2016.05.00157

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