Influence of hydroxypropyl methylcellulose, methylcellulose, gelatin, poloxamer 407 and poloxamer 188 on the formation and stability of soybean oil-in-water emulsions-Reference-Cited by-同舟云学术

Influence of hydroxypropyl methylcellulose, methylcellulose, gelatin, poloxamer 407 and poloxamer 188 on the formation and stability of soybean oil-in-water emulsions

Published:2017-11 Issue:6 Volume:12 Page:521-531
ISSN:1818-0876
Container-title:Asian Journal of Pharmaceutical Sciences
language:en
Short-container-title:Asian Journal of Pharmaceutical Sciences

Author:

Zhang Miao,Yang Baixue,Liu Wei,Li Sanming

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Pharmaceutical Science,Pharmacology

Reference44 articles.

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5. Hydrocolloids as emulsifiers and emulsion stabilizers;Dickinson;Food Hydrocoll,2009

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