Koide 1987 International Food Sci & Tech 22 707-723. |
Kirby 1991 International Food Sci & Tech 26:437-449. |
Kirby 1987 International Food Sci & Tech 22:355-375. |
The Mechanism of Vesicle Formation, Lasic, Biochem J. (1988) 256, 1-11 (printed in Great Britain). |
Information available from Natterman Phospolipid GmbH (Rhone-Poulenc Group), regarding characteristics of phospholipids (date unknown, but information acknowledged as prior art), 20 pages in length and 3 pages excerpted from unknown textbook pp. 2236-2238, Acceleration of Cheese Ripening, Alkhalaf et al. |
Natipide 11: New Easy Liposome System, Sonderdruck aus Seifen-Ole-Fette-Wachse, Heft 14/1990, Seiten 509-515. |
Review of Cosmetic Application of Liposomes, Dr. K. J. Forster, Cosmetics and Toiletries Manufacture, 192-200. |
Prepared Foods, Jan., 1986, p. 134. |
Phospholipids as Liposomes, Strauss S. Hanser, 1986; Crowe et al., 1987, 1 page excerpt. |
Hadout Micro fluidics Corporation, entitled Homogenizers and their Use and the Food Industry, 3 pages, (indicated but acknowledged as prior art). |