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Insulin-Egg Yolk Dispersions in Self Microemulsifying System
Formulation of insulin into a microemulsion very often presents a physicochemical instability during their preparation and storage. In order to overcome this lack of stability and facilitate the handling of these colloidal systems, stabilization of insulin in presence of hydrophobic components of a...
| Autores principales: | , |
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
Medknow Publications
2008
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3040865/ https://www.ncbi.nlm.nih.gov/pubmed/21369432 http://dx.doi.org/10.4103/0250-474X.49092 |