Work

Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?

Year: 2012

Type: review

Source: International Journal of Pharmaceutics

DOI: 10.1016/j.ijpharm.2012.06.052

Authors: Eléonore Bouyer, Ghozlene Mekhloufi, Véronique Rosilio, Jean-Louis Grossiord, Florence Agnely

Institutions: Université Paris-Sud, Centre National de la Recherche Scientifique, Université Paris-Saclay, Institut Galien Paris-Saclay

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2127083053

FWCI: 3.95

Cites: 292

Cited by: 572

Related to: 10