Microfiltration and stabilization of egg yolk phospholipid emulsions by a microporous glass membrane-Reference-Cited by-同舟云学术

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Microfiltration and stabilization of egg yolk phospholipid emulsions by a microporous glass membrane

Published:1997-10 Issue:10 Volume:74 Page:1255-1258
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Mine Yoshinori¹,Shimizu Masaaki¹²,Nakashima Tadao¹

Affiliation:

1. ; Department of Food Science; University of Guelph; Guelph Ontario N1G 2W1 Canada

2. Industrial Research Institute of Miyazaki Prefecture; Tsunehisa Miyazaki 880 Japan

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference22 articles.

1. Stabilized Emulsions for Parenteral Phospholipid Nutrition and Drug Delivery;Davis,1989

2. Pharmacological Evaluation of an Injectable Prolonged Release Emulsion of Phytostigmine in Rabbits;Benita;Int. Pharm. Pharmacol.,1986

3. Erythrocyte Substitute for Perfusion of Brain;Sloviter;Nature,1967

4. Evaluation of Emulsion Stability: The Effect of a Natural Emulsifier Soya Sterol on W/O Type Emulsions;Takamura;Chem. Pharm. Bull.,1980

5. Interaction Erythrocytes from Various Animals and Emulsions Stabilized with Various Lecithins;Ishi;J. Pharm. Sci.,1989

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Cold-triggered/heat-destroyed emulsions composed of phospholipids and triacylglycerols as thermal history indicators for cold-chain distribution systems;Journal of the Science of Food and Agriculture;2008-02-07

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