Fat emulsions for parenteral nutrition. I: Evaluation of microscopic and laser light scattering methods for the determination of the physical stability-Reference-Cited by-同舟云学术

Fat emulsions for parenteral nutrition. I: Evaluation of microscopic and laser light scattering methods for the determination of the physical stability

Published:1992-08 Issue:4 Volume:11 Page:223-236
ISSN:0261-5614
Container-title:Clinical Nutrition
language:en
Short-container-title:Clinical Nutrition

Author:

Müller R.H.,Heinemann S.

Publisher

Elsevier BV

Subject

Critical Care and Intensive Care Medicine,Nutrition and Dietetics

Reference32 articles.

1. Energetische Wechselwirkungen in Dispersionen und Emulsionen;Lagaly,1984

2. Fluidity parameters of lipid regions determined by fluorescence polarization;Shinitzky;Biochimica Biophysica Acta,1978

3. Testing of fat emulsions for toxicity. III. Toxicity studies with new fat emulsions and emulsion components;Thompson;American Journal of Clinical Nutrition,1965

4. Effect of particle size and emulsifiers on the blood clearance and deposition of injected emulsions;Karino;Journal of Pharmaceutical Sciences,1987

5. Studies on the fate of fat emulsions following intravenous administration to rabbits and the effect of added electrolyte;Davis;Clinical Nutrition,1986

Cited by 54 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. Pest management with green nanoemulsions;Bio-Based Nanoemulsions for Agri-Food Applications;2022

2. Green synthesis of silver nanoparticles: effect of synthesis reaction parameters on antimicrobial activity;World Journal of Microbiology and Biotechnology;2019-05-27

3. A HPLC method to monitor the occurrence of lipid peroxidation in intravenous lipid emulsions used in parenteral nutrition using in-line UV and charged aerosol detection;Clinical Nutrition ESPEN;2018-12

4. The effect of brine salinity on water-in-oil emulsion stability through droplet size distribution analysis: A case study;Journal of Dispersion Science and Technology;2017-12-26

5. Techniques and methods to study functional characteristics of emulsion systems;Journal of Food and Drug Analysis;2017-01