β-Lactoglobulin, gum arabic, and xanthan gum for emulsifying sweet almond oil: Formulation and stabilization mechanisms of pharmaceutical emulsions

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 433, Issue , 2013, Pages 77-87

  Bouyer, Eléonore ^a,b   Mekhloufi, Ghozlene ^a,b   Huang, Nicolas ^a,b   Rosilio, Véronique ^a,b   Agnely, Florence ^a,b  

^a UNIVERSITÉ PARIS SACLAY   (France)

^b UNIV PARIS SUD   (France)

Author keywords

Emulsion; Gum arabic; Interface; Stability; Xanthan gum; Lactoglobulin

Indexed keywords

ADHESIVES; ADSORPTION; BINARY MIXTURES; BIOMOLECULES; BIOPOLYMERS; CONVERGENCE OF NUMERICAL METHODS; EMULSIFICATION; EMULSIONS; INTERFACES (MATERIALS); OPTICAL MICROSCOPY; STABILIZATION; ZETA POTENTIAL;

GUM ARABIC; INTERFACIAL ADSORPTION; LACTOGLOBULIN; OIL-IN-WATER EMULSIONS; PHARMACEUTICAL FIELDS; RHEOLOGICAL MEASUREMENTS; STABILIZATION MECHANISMS; SURFACTANT MOLECULES;

XANTHAN GUM;

ALMOND OIL; BETA LACTOGLOBULIN; GUM ARABIC; WATER OIL CREAM; XANTHAN;

ADSORPTION; ARTICLE; DRUG FORMULATION; DRUG STABILITY; EMULSION; FLOW KINETICS; MICROSCOPY; PRIORITY JOURNAL; TENSION; ZETA POTENTIAL;

EID: 84878441283     PISSN: 09277757     EISSN: 18734359     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2013.04.065     Document Type: Article

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