✦ LIBER ✦

Whey Protein/Polysaccharide-Stabilized Emulsions: Effect of Polymer Type and pH on Release and Topical Delivery of Salicylic Acid

✍ Scribed by Combrinck, Johann; Otto, Anja; Plessis, Jeanetta

Book ID: 121547976
Publisher: Springer US
Year: 2014
Tongue: English
Weight: 577 KB
Volume: 15
Category: Article
ISSN: 1530-9932
DOI: 10.1208/s12249-014-0081-3

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Volatile Release from Whey Protein Isola

Volatile Release from Whey Protein Isolate–Pectin Multilayer Stabilized Emulsions: Effect of pH, Salt, and Artificial Salivas

✍ Mao, Like; Roos, Yrjö H.; O’Callaghan, Donal J.; Miao, Song 📂 Article 📅 2013 🏛 American Chemical Society 🌐 English ⚖ 579 KB

Effect of pH on the stability and surfac

Effect of pH on the stability and surface composition of emulsions made with whey protein isolate

✍ Hunt, Josephine A.; Dalgleish, Douglas G. 📂 Article 📅 1994 🏛 American Chemical Society 🌐 English ⚖ 642 KB

Effect of Pectin Type on Association and

Effect of Pectin Type on Association and pH Stability of Whey Protein—Pectin Complexes

✍ Hanna Salminen, Jochen Weiss 📂 Article 📅 2013 🏛 Springer US 🌐 English ⚖ 524 KB

Synergistic effects of whey protein–poly

Synergistic effects of whey protein–polysaccharide complexes on the controlled release of lipid-soluble and water-soluble vitamins in W1/O/W2 double emulsion systems

✍ Bin Li; Yanfeng Jiang; Fei Liu; Zhi Chai; Yanxia Li; Yuanyuan Li; Xiaojing Leng 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 649 KB

Study of commodity properties of food em

Study of commodity properties of food emulsions Part 1. The effect of dispersion medium composition on kinetic stability of O/W emulsions containing proteins, acidic polysaccharides and calcium salts

✍ Semënov, S. G. ;Braudo, E. E. ;Yaroshenko, Yu. F. ;Zharikova, G. G. ;Tolstoguzov 📂 Article 📅 1982 🏛 John Wiley and Sons 🌐 English ⚖ 493 KB 👁 1 views

## Abstract The effect of concentrations of acidic polysaccharide and calcium ions on the kinetic stability, viscosity and dispersity of protein‐containing O/W emulsions is studied. Variation of kinetic stability of the emulsions studied is independent of dispersion composition. In a wide range of