β-Lactoglobulin, gum arabic, and xanthan gum for emulsifying sweet almond oil: Formulation and stabilization mechanisms of pharmaceutical emulsions - Concepedia

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β-Lactoglobulin, gum arabic, and xanthan gum for emulsifying sweet almond oil: Formulation and stabilization mechanisms of pharmaceutical emulsions

64

Citations

56

References

2013

Year

Eléonore Bouyer, Ghozlène Mekhloufi, Nicolas Huang, Véronique Rosilio, Florence Agnely

Colloids and Surfaces A Physicochemical and Engineering Aspects

Food ColloidLipid PreparationPharmaceutical EmulsionsSweet Almond OilFood EngineeringFood ProcessingStabilization MechanismsPharmacologyEmulsionHealth Sciences

References

	Year	Citations

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