1991
DOI: 10.1016/0378-5173(91)90301-4
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The electrokinetic properties of phospholipid stabilized fat emulsions. V. The effect of amino acids on emulsion stability

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1992
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Cited by 24 publications
(7 citation statements)
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“…The observed effect of emulsion stabilisation by the acidic drug fluf correlates very well with the observation that amino acids, at pH values where they are negatively charged, lead to a stabilisation of phospholipid-stabilised emulsions ( Washington et al, 1991 ). The authors of the respective study assumed an effect caused by Van der Waals forces, since also their investigations did not reveal an exclusive correlation to electrostatic effects.…”
Section: Resultssupporting
confidence: 76%
See 1 more Smart Citation
“…The observed effect of emulsion stabilisation by the acidic drug fluf correlates very well with the observation that amino acids, at pH values where they are negatively charged, lead to a stabilisation of phospholipid-stabilised emulsions ( Washington et al, 1991 ). The authors of the respective study assumed an effect caused by Van der Waals forces, since also their investigations did not reveal an exclusive correlation to electrostatic effects.…”
Section: Resultssupporting
confidence: 76%
“…Freeze-thaw cycles can also be used but are considered less relevant for intravenous emulsions and have been discussed critically with regard to the effect of agents located in the aqueous phase ( Han and Washington, 2005 ). There are also alternative test methods such as, for example, the observation of droplet flocculation after electrolyte addition as indication for instability ( Washington et al, 1991 ) or autoclaving to investigate emulsion stability by heat treatment ( Sznitowska et al, 2001 ). For the investigations in the present study, a shaking test was developed that facilitated a fast stability check on highly stable emulsions.…”
Section: Introductionmentioning
confidence: 99%
“…These findings are consistent with the stabilising effect of amino acids reported by Washington et al (1991) and Barat et al (1987). Washington stating that the emulsion is partially stabilised by complexation of calcium with amino acids.…”
Section: Discussionsupporting
confidence: 82%
“…The stabilizing influence of AAs on TNA stability have been reviewed. 29 Among the fluctuations in PFAT 5 levels observed in admixtures 1-4 over time, 2 exhibited a net fall from time 0-30 hours (1 and 3), while the other 2 slightly rose over the same time. This behavior is more consistent with changes observed during the early stages of emulsion instability with creaming and modest levels of droplet aggregation as the emulsion is initially stressed.…”
Section: Discussionmentioning
confidence: 94%