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Liposomes : a practical approach
TLDR
Cossins liposomes in biological systems, R.R.C.Jones and A.J.Martin physical methods of study and new liposome characterization.Abstract:
Part 1 Introduction, R.R.C.New preparation of liposomes, R.R.C.New liposome characterization, R.R.C.New covalent attachment of proteins to liposomes, F.J.Martin physical methods of study, G.R.Jones and A.R.Cossins liposomes in biological systems, R.R.C.New et al. Appendices: miscellaneous methods manufacturers and suppliers standard texts of liposomes and phospholipid membranes.read more
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Effect of Chain Length and Unsaturation on Elasticity of Lipid Bilayers
TL;DR: To test this hypothesis, peak-to-peak headgroup thicknesses h(pp) of bilayers were obtained from x-ray diffraction of multibilayer arrays at controlled relative humidities and showed that poly-cis unsaturated chain bilayers are thinner and more flexible than saturated/monounsaturated chain Bilayers.
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Liposomes as nanomedical devices
TL;DR: This review briefly analyze how the efficacy of liposomes depends on the nature of their components and their size, surface charge, and lipidic organization, and describes some strategies developed to overcome limitations of the “first-generation” liposome-based drugs on the market and in clinical trials.
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Liposomal formulations in clinical use: An updated review
TL;DR: A detailed update on liposomal technologies e.g., DepoFoam™ Technology, Stealth technology, etc., the formulation aspects of clinically used products and ongoing clinical trials onliposomes are provided.
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Ethosomes — novel vesicular carriers for enhanced delivery: characterization and skin penetration properties
TL;DR: Experiments using fluorescent probes and ultracentrifugation showed that the ethosomes had a high entrapment capacity for molecules of various lyophilicities, including testosterone from an ethosomal patch was greater both in vitro and in vivo than from commercially available patches.
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Encapsulation in the food industry: a review
TL;DR: Most recent developments include the encapsulation of foods in the areas of controlled release, carrier materials, preparation methods and sweetener immobilization.