Solid Lipid Nanoparticles as Delivery Systems for Bioactive Food Components
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...11), e.g., by crystallizing the lipid phase (Weiss et al., 2007)....
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...A major potential advantage of SLN and NLC systems is that the rate of molecular diffusion through the lipid phase can be reduced, which can slow down chemical-degradation reactions and improve the stability of encapsulated lipophilic components (Weiss et al., 2007)....
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..., by crystallizing the lipid phase (Weiss et al., 2007)....
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...By careful selection of oil type and thermal history, it is possible to control the type, concentration, and location of the crystals within the droplets, which can lead to novel functional properties (Bummer, 2004; Kesisoglou et al., 2007; Weiss et al., 2007)....
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