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. 2018 Nov 2;8:16240. doi: 10.1038/s41598-018-34264-3

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© The Author(s) 2018

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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(a–c) Enthalpy change (ΔH), (d–f) transition temperature (T_m), and (g–i) width at half-height (T_1/2) mean values for each fitting component in the different mixtures. (a,d and g) show oleic acid containing mixtures; (b,e and h) show eicosapentaenoic acid containing mixtures and (c,f and i) show docosahexaenoic acid containing mixtures. Average ± S.D. of two independent liposome preparations. Sometimes the error bars are smaller than the symbols.