Response to “Liposome vesicle cannot be formed in non-aqueous phase”

Suyeon Yang, Machi Takeuchi, Heiner Friedrich*, John P.M. van Duynhoven, Johannes Hohlbein

*Corresponding author for this work

Research output: Contribution to journalComment/Letter to the editorAcademic

Abstract

In a recent letter to the editor Prof Khosravi-Darani responded to our paper ‘’Unravelling mechanisms of protein and lipid oxidation in mayonnaise at multiple length scales’’. In our work, we observed liposomes in the continuous phase of mayonnaise. In the letter the objection was made that liposomes cannot be formed in a non-aqueous phase which, however, was not argued in our publication. As mayonnaise is an oil-in-water (O/W) emulsion and its continuous phase is aqueous, liposomes may be observed in this phase. Therefore, the objection from Prof Khosravi-Darani does not apply to our work.

Original languageEnglish
Article number138087
JournalFood Chemistry
Volume439
DOIs
Publication statusPublished - 1 May 2024

Keywords

  • Continuous phase
  • Cryo-TEM
  • Liposome
  • Mayonnaise
  • Oil-in-water (O/W) emulsions

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