1768 (6), pp. 1611 - 1619 (2007)Fructans from oat and rye: Composition and effects on membrane stability during drying. Biochimica Et Biophysica Acta-Biomembranes
90 (8), pp. 2831 - 2842 (2006)Low amounts of sucrose are sufficient to depress the phase transition temperature of dry phosphatidylcholine, but not for lyoprotection of liposomes. Biophysical Journal
1758 (5), pp. 680 - 691 (2006)Monosaccharide composition, chain length and linkage type influence the interactions of oligosaccharides with dry phosphatidylcholine membranes. Biochimica Et Biophysica Acta-Biomembranes
3, pp. 189 - 217 (Ed. Leitmannova Liu, A.). Elsevier, Amsterdam, NED (2006)Effects of sugars on the stability and structure of lipid membranes during drying. In: Advances in Planar Lipid Bilayers and Liposomes, Vol.