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Journal Abstract Search

743 related items for PubMed ID: 22698673

  • 21. Preparation and physical characterization of a novel marine oil emulsion as a potential new formulation vehicle for lipid soluble drugs.
    Cui G, Wang L, Davis PJ, Kara M, Liu H.
    Int J Pharm; 2006 Nov 15; 325(1-2):180-5. PubMed ID: 16901663
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  • 22. Infrared Spectroscopy of Bilberry Extract Water-in-Oil Emulsions: Sensing the Water-Oil Interface.
    Kiefer J, Frank K, Zehentbauer FM, Schuchmann HP.
    Biosensors (Basel); 2016 Apr 14; 6(2):13. PubMed ID: 27089376
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  • 27. Influence of hydrophilic surfactants on the properties of multiple W/O/W emulsions.
    Schmidts T, Dobler D, Nissing C, Runkel F.
    J Colloid Interface Sci; 2009 Oct 01; 338(1):184-92. PubMed ID: 19595359
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  • 30. Impact of osmotic pressure and gelling in the generation of highly stable single core water-in-oil-in-water (W/O/W) nano multiple emulsions of aspirin assisted by two-stage ultrasonic cavitational emulsification.
    Tang SY, Sivakumar M, Nashiru B.
    Colloids Surf B Biointerfaces; 2013 Feb 01; 102():653-8. PubMed ID: 23107943
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  • 31. Beeswax: A potential self-emulsifying agent for the construction of thermal-sensitive food W/O emulsion.
    Gao Y, Lei Y, Wu Y, Liang H, Li J, Pei Y, Li Y, Li B, Luo X, Liu S.
    Food Chem; 2021 Jul 01; 349():129203. PubMed ID: 33581433
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  • 32. Protein-Stabilized Palm-Oil-in-Water Emulsification Using Microchannel Array Devices under Controlled Temperature.
    Kuroiwa T, Ito M, Okuyama Y, Yamashita K, Kanazawa A.
    Molecules; 2020 Oct 19; 25(20):. PubMed ID: 33086710
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  • 33. Two-step emulsification process for water-in-oil-in-water multiple emulsions stabilized by lamellar liquid crystals.
    Ito T, Tsuji Y, Aramaki K, Tonooka N.
    J Oleo Sci; 2012 Oct 19; 61(8):413-20. PubMed ID: 22864511
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  • 36. High internal phase water-in-oil emulsions stabilized by food-grade starch.
    Zhao Q, Jiang L, Lian Z, Khoshdel E, Schumm S, Huang J, Zhang Q.
    J Colloid Interface Sci; 2019 Jan 15; 534():542-548. PubMed ID: 30253355
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