Influence of hydroxypropyl methylcellulose, methylcellulose, gelatin, poloxamer 407 and poloxamer 188 on the formation and stability of soybean oil-in-water emulsions

• Những tác giả chính: Miao Zhang (Tác giả), Baixue Yang (Tác giả), Wei Liu (Tác giả), Sanming Li (Tác giả)
• Định dạng: Sách
• Được phát hành: Elsevier, 2017-11-01T00:00:00Z.
• Những chủ đề: article
• Truy cập trực tuyến: Connect to this object online.

Macromolecules of polysaccharides, proteins and poloxamers have a hydrophobic portion and a hydrophilic one that can be used as emulsifiers. Parts of these emulsifiers are safe pharmaceutical excipients, which can replace the irritant low molecular weight surfactants to formulate emulsions for the p...