Crystals and crystallization in oil-in-water emulsions: Implications for emulsion-based delivery systems
- Author
- JULIAN MCCLEMENTS, David1
[1] Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, United States - Source
Advances in colloid and interface science (Print). 2012, Vol 174, pp 1-30, 30 p ; ref : 210 ref
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Author keyword
- Bioactivity Crystallization Dissolution Emulsion Encapsulation Functional foods Nanoemulsion Nucleation Nutraceuticals Partitioning Release
- Keyword (fr)
- Aliment fonctionnel Aliment Article synthèse Chauffage Cristal Cristallisation Dilution Dissolution Eau Emulsion huile eau Encapsulation Formulation Gouttelette Huile Hydrophobicité Hydrosolubilité Industrie pharmaceutique Libération Lipide Nucléation Point fusion Rétention Stabilité Système administration médicament Voie orale Nanoémulsion
- Keyword (en)
- Health food Food Review Heating Crystals Crystallization Dilution Dissolution Water Oil water emulsion Encapsulation Formulation Droplet Oil Hydrophobicity Water solubility Pharmaceutical industry Release Lipids Nucleation Melting point Retention Stability Drug delivery systems Oral administration
- Keyword (es)
- Alimentos sanos Alimento Artículo síntesis Calefacción Cristal Cristalización Dilución Disolución Agua Emulsión aceite agua Encapsulación Formulación Gotita Aceite Hidrofobicidad Hidrosolubilidad Industria farmacéutica Liberación Lípido Nucleación Punto fusión Retención Estabilidad Vía oral
- Classification
- Pascal
- 001 Exact sciences and technology / 001C Chemistry / 001C01 General and physical chemistry / 001C01J Colloidal state and disperse state / 001C01J04 Emulsions. Microemulsions. Foams
- Pascal
- 002 Biological and medical sciences / 002B Medical sciences / 002B02 Pharmacology. Drug treatments
- Discipline
- General chemistry and physical chemistry General pharmacology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 25856919
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.cis.2012.03.002 
https://dx.doi.org/10.1016/j.cis.2012.03.002
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