Influence of protein emulsifier interfacial properties on oil-in-water emulsion stability

Pharmaceutical Development and Technology

Volumn 3, Issue 1, 1998, Pages 21-29

  Burgess, D J ^a   Sahin, O N ^b  

^a UNIVERSITY OF CONNECTICUT   (United States)

^b UNIVERSITY OF ILLINOIS AT CHICAGO   (United States)

Author keywords

Bovine serum albumin; Centrifugal stress accelerated stability; Emulsion stability; Interfacial charge; Interfacial rheology; Interfacial tension; Thermal kinetic accelerated stability

Indexed keywords

BOVINE SERUM ALBUMIN; DEXTRAN SULFATE; EMULSIFYING AGENT; GUM ARABIC; SOYBEAN OIL;

ARTICLE; CENTRIFUGAL ANALYZER; CONCENTRATION (PARAMETERS); EMULSION; IONIC STRENGTH; KINETICS; MICROELECTROPHORESIS; MOLECULAR STABILITY; PH; PRIORITY JOURNAL;

EID: 0031800060     PISSN: 10837450     EISSN: None     Source Type: Journal    
DOI: 10.3109/10837459809028476     Document Type: Article

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