2023
DOI: 10.1016/j.foodhyd.2023.108745
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Tuning of rheological behavior of soybean lipophilic protein-stabilized emulsions

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Cited by 5 publications
(2 citation statements)
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“…In pharmaceutical formulations, the natural emulsifiers found in SO, particularly lecithin, take center stage as versatile and invaluable components. Lecithin, extracted from SO, possesses remarkable emulsifying properties that make it a stabilizing force in various liquid formulations, including emulsions and suspensions [84]. This natural emulsifier plays a crucial role in enhancing the stability and dispersion of active pharmaceutical ingredients (APIs), ensuring uniform distribution, and facilitating the administration of medications.…”
Section: Emulsifying Agentsmentioning
confidence: 99%
“…In pharmaceutical formulations, the natural emulsifiers found in SO, particularly lecithin, take center stage as versatile and invaluable components. Lecithin, extracted from SO, possesses remarkable emulsifying properties that make it a stabilizing force in various liquid formulations, including emulsions and suspensions [84]. This natural emulsifier plays a crucial role in enhancing the stability and dispersion of active pharmaceutical ingredients (APIs), ensuring uniform distribution, and facilitating the administration of medications.…”
Section: Emulsifying Agentsmentioning
confidence: 99%
“…mouthfeel in foods). 4 In addition to more conventional O/W emulsions, where dispersed oil droplets are stabilized by a molecularly adsorbed protective layer, a number of more novel designs for delivery of the required active substances include microemulsions, multiple emulsions, multilayer stabilized emulsions, high internal phase emulsions (i.e. HIPE), Pickering emulsions and emulsion gels.…”
Section: Introductionmentioning
confidence: 99%