Cargando…

Novel Water-in-Oil Emulsions for Co-Loading Sialic Acid and Chitosan: Formulation, Characterization, and Stability Evaluation

This study was designed to co-load sialic acid (SA) and chitosan in a water-in-oil (W/O) emulsion and investigated its characterization and stability. Emulsions were prepared using two different oils (olive oil and maize oil) and polyglycerol polyricinoleate (PGPR) alone or in combination with lecit...

Descripción completa

Detalles Bibliográficos
Autores principales:	Pang, Min, Zheng, Donglei, Jia, Pengpeng, Cao, Lili
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8951255/ https://www.ncbi.nlm.nih.gov/pubmed/35327295 http://dx.doi.org/10.3390/foods11060873

Ejemplares similares

Fucoxanthin-Loaded Oil-in-Water Emulsion-Based Delivery Systems: Effects of Natural Emulsifiers on the Formulation, Stability, and Bioaccessibility
por: Ma, Zhaoxiang, et al.
Publicado: (2019)

Formulation of essential oil-loaded chitosan–alginate nanocapsules
por: Natrajan, Dheebika, et al.
Publicado: (2015)

Superamphiphilic Chitosan Cryogels for Continuous Flow Separation of Oil-In-Water Emulsions
por: Gao, Chunpo, et al.
Publicado: (2022)

Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by Tremella fuciformis Polysaccharides
por: Hou, Furong, et al.
Publicado: (2022)

Formulation, Characterization and Properties of Hemp Seed Oil and Its Emulsions
por: Mikulcová, Veronika, et al.
Publicado: (2017)

Processing and Formulation Optimization of Mandarin Essential Oil-Loaded Emulsions Developed by Microfluidization
por: Santos, Jenifer, et al.
Publicado: (2020)

Data on the physical characterization of oil in water emulsions
por: Zalazar, Aldana L., et al.
Publicado: (2016)

Formulation and Evaluation of Spray-Dried Reconstituted Flaxseed Oil-in-Water Emulsions Based on Flaxseed Oil Cake Extract as Emulsifying and Stabilizing Agent
por: Drozłowska, Emilia, et al.
Publicado: (2021)

Preparation and Characterization of Salbutamol Sulphate Loaded Ethyl Cellulose Microspheres using Water-in-Oil-Oil Emulsion Technique
por: Nath, Bipul, et al.
Publicado: (2010)

Oil-in-Water Emulsions Stabilized by Ultrasonic Degraded Polysaccharide Complex
por: Li, Yujie, et al.
Publicado: (2019)

Ethyl cellulose nanodispersions as stabilizers for oil in water Pickering emulsions
por: Wu, Xia, et al.
Publicado: (2017)

Formulation and Preparation of Water-In-Oil-In-Water Emulsions Loaded with a Phenolic-Rich Inner Aqueous Phase by Application of High Energy Emulsification Methods
por: Niknam, Seyed Mehdi, et al.
Publicado: (2020)

Oil–Water Emulsion Flocculation through Chitosan Desolubilization Driven by pH Variation
por: Lamanna, Leonardo, et al.
Publicado: (2023)

Ultrasonic treatment of rice bran protein-tannic acid stabilized oil-in-water emulsions: Focus on microstructure, rheological properties and emulsion stability
por: Wang, Ning, et al.
Publicado: (2023)

Water-in-Oil Nano-Emulsions Prepared by Spontaneous Emulsification: New Insights on the Formulation Process
por: Akram, Salman, et al.
Publicado: (2021)

Microencapsulation of Olive Oil by Dehydration of Emulsion: Effects of the Emulsion Formulation and Dehydration Process
por: Chaabane, Donia, et al.
Publicado: (2023)

Preparation and Characterization of Food-Grade Pickering Emulsions Stabilized with Chitosan-Phytic Acid-Cyclodextrin Nanoparticles
por: Lu, Jiaxin, et al.
Publicado: (2022)

Preparation and Application of Water-in-Oil Emulsions Stabilized by Modified Graphene Oxide
por: Fei, Xiaoma, et al.
Publicado: (2016)

Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions
por: Gallego, María Gabriela, et al.
Publicado: (2017)

Fabrication of bilayer emulsion by ultrasonic emulsification: Effects of chitosan on the interfacial stability of emulsion
por: Wang, Tengyu, et al.
Publicado: (2023)

Physical and oxidative stability of chicken oil‐in‐water emulsion stabilized by chicken protein hydrolysates
por: Chai, Xianghua, et al.
Publicado: (2019)

Formulation and Characterization of Quercetin-loaded Oil in Water Nanoemulsion and Evaluation of Hypocholesterolemic Activity in Rats
por: Son, Hye-Yeon, et al.
Publicado: (2019)

Physiochemical properties of short‐term frying oil for chicken wing and its oxidative stability in an oil‐in‐water emulsion
por: Jiang, He, et al.
Publicado: (2019)

Microencapsulation of a Pickering Oil/Water Emulsion Loaded with Vitamin D3
por: Candiani, Alessandro, et al.
Publicado: (2023)

The Improvement of Dispersion Stability and Bioaccessibility of Calcium Carbonate by Solid/Oil/Water (S/O/W) Emulsion
por: Zhang, Jie, et al.
Publicado: (2022)

Stability of Hydroxy-α-Sanshool in Medium-Chain Triglyceride Oil and Corresponding Oil/Water Emulsions
por: Mitani, Takahiko, et al.
Publicado: (2023)

Formulation and Development of a Water-in-Oil Emulsion-Based Luliconazole Cream: In Vitro Characterization and Analytical Method Validation by RP-HPLC
por: Panthi, Vijay Kumar, et al.
Publicado: (2022)

Curcumin-encapsulated hydrophilic gelatin nanoparticle to stabilize fish oil-loaded Pickering emulsion
por: Kan, Guangyi, et al.
Publicado: (2023)

Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe (Pollachius virens) Skin
por: Henriet, Pauline, et al.
Publicado: (2020)

Impact of environmental stresses on the stability of acidic oil-in-water emulsions prepared with tofu whey concentrates
por: Henao Ossa, J. Sebastian, et al.
Publicado: (2022)

Effect of Digestion on Ursolic Acid Self-Stabilized Water-in-Oil Emulsion: Role of Bile Salts
por: Yan, Yumeng, et al.
Publicado: (2023)

Stability of oil-in-water emulsions performed by ultrasound power or high-pressure homogenization
por: Li, Yujie, et al.
Publicado: (2019)

Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion
por: Shi, Chenshan, et al.
Publicado: (2021)

Effects of peroxidase and superoxide dismutase on physicochemical stability of fish oil-in-water emulsion
por: Ke, Lijing, et al.
Publicado: (2022)

The Use of Corn Stover-Derived Nanocellulose as a Stabilizer of Oil-in-Water Emulsion
por: Liu, Lingling, et al.
Publicado: (2023)

Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products
por: Umaña, Mónica, et al.
Publicado: (2022)

Self-stabilizing performance of γ-oryzanol in oil-in-water emulsions and solid dispersions
por: Taarji, Noamane, et al.
Publicado: (2023)

Sucrose Esters and Beeswax Synergize to Improve the Stability and Viscoelasticity of Water-in-Oil Emulsions
por: Shu, Mingjun, et al.
Publicado: (2023)

Improving the Stability of Water-in-Oil Emulsions with Medium Internal Phase by the Introduction of Gelatin
por: Zhang, Lei, et al.
Publicado: (2023)

Preparation and Characterization of Magnetic Carbon Nanospheres for the Demulsification of Water-in-Oil Emulsion
por: Guo, Shijun, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_61q1klld4ohvah9msa0kjan6at