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

Suyeon Yang, Machi Takeuchi, Heiner Friedrich (Corresponding author), John P.M. van Duynhoven (Corresponding author), Johannes Hohlbein (Corresponding author)

Onderzoeksoutput: Bijdrage aan tijdschriftCommunicatieAcademicpeer review


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.

Originele taal-2Engels
Aantal pagina's2
TijdschriftFood Chemistry
StatusGepubliceerd - 1 mei 2024


This work was financially supported by the Netherlands Organisation for Scientific Research (NWO) in the framework of the Innovation Fund for Chemistry and from the Ministry of Economic Affairs in the framework of the’TKI/PPS-Toeslagregeling’, with Grant No. of 731.017.301.

Ministerie van Economische Zaken en Klimaat
Nederlandse Organisatie voor Wetenschappelijk Onderzoek


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