Formation and stability of W/O microemulsion formed by food grade ingredients and its oral delivery of insulin in mice

Journal of Functional Foods

Volumn 30, Issue , 2017, Pages 134-141

  Li, Yue ^a   Yokoyama, Wallace ^b   Xu, Shengnan ^a   Zhu, Song ^a   Ma, Jianguo ^a   Zhong, Fang ^a  

^a JIANGNAN UNIVERSITY   (China)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Formula; Glucose tolerance test; Insulin; Microemulsion; Stability

Indexed keywords

EID: 85009110683     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2017.01.006     Document Type: Article

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