Pickering emulsion stabilized by hydrolyzed starch: Effect of the molecular weight.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of colloid and interface science"
DOI: 10.1016/j.jcis.2021.12.185
Abstract: HYPOTHESIS The emulsifying ability of starch is influenced by its molecular weight. Reducing the molecular weight of starch is expected to influence interfacial adsorption and membrane elasticities, thereby affecting its emulsifying ability through Pickering effects.… read more here.
Keywords: ability starch; emulsifying ability; molecular weight; weight ... See more keywords
Evaluation of Emulsifying Ability of Phospholipids by Langmuir Monolayers and Stability of High Oil Ratio O/W Emulsions
Sign Up to like & getrecommendations! Published in 2022 at "AAPS PharmSciTech"
DOI: 10.1208/s12249-022-02325-6
Abstract: High oil ratio fat emulsion injections are prone to poor emulsification, rapid creaming, and other quality problems; therefore, the selection of emulsifiers with high emulsifying ability is crucial for the production of fat emulsions. The… read more here.
Keywords: usepackage; stability; oil; document ... See more keywords