1991
DOI: 10.1080/01932699108913106
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Chemical Instability Op Phospholipids: A Key Factor in Stabilization of Perfluorocarbon Emulsions

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Cited by 4 publications
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“…Thus, egg and soy phospholipids are usually used as natural emulsifiers and have been proven to be very useful in the preparation of drugs and cosmetics. The physicochemical properties of phospholipid emulsions have been studied using various oil phases and various sources of phospholipids (6)(7)(8)(9)(10). However, there are unsolved problems regarding the stability of phospholipid emulsions because of their low interfacial adsorptivity compared to other artificial emulsifiers.…”
mentioning
confidence: 99%
“…Thus, egg and soy phospholipids are usually used as natural emulsifiers and have been proven to be very useful in the preparation of drugs and cosmetics. The physicochemical properties of phospholipid emulsions have been studied using various oil phases and various sources of phospholipids (6)(7)(8)(9)(10). However, there are unsolved problems regarding the stability of phospholipid emulsions because of their low interfacial adsorptivity compared to other artificial emulsifiers.…”
mentioning
confidence: 99%