2009
DOI: 10.1016/j.ejpb.2009.04.011
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Interactions between poly(ethylene glycol) and protein in dichloromethane/water emulsions. 2. Conditions required to obtain spontaneous emulsification allowing the formation of bioresorbable poly(d,l lactic acid) microparticles

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Cited by 3 publications
(5 citation statements)
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“…These results are quite the same as those measured values for the corresponding PE/PC. These results show the reverse micelles structures can prevent aggregation of the encapsulated molecules (i.e., VEGF and MNSs) …”
Section: Resultsmentioning
confidence: 79%
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“…These results are quite the same as those measured values for the corresponding PE/PC. These results show the reverse micelles structures can prevent aggregation of the encapsulated molecules (i.e., VEGF and MNSs) …”
Section: Resultsmentioning
confidence: 79%
“…As shown in Figures K,L, a rapid decrease is observed in the surface tension of Mg­(OH) 2 , MNSs, and native VEGF samples. This phenomenon can be related to the self-aggregation and absorption of samples on the interfacial layer. , After this sudden drop, the adsorption equilibrium in samples with a small variation in the surface tension has been reached. At the equilibrium condition, the additional layers are formed through molecular rearrangement, i.e., the aggregation of the individual molecules, intermolecular association, or 2D precipitation. , In the oil/water emulsions, such aggregation in the molecules creates a continuous coating layer at the o/w interface .…”
Section: Resultsmentioning
confidence: 99%
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“…The smaller the pH, the larger the emulsion particle size, indicating that a high pH was conducive to smaller droplets and more stable kinetically emulsions. Additionally, it was observed that emulsification primarily occurred due to the diffusion of the in situ emulsifier from the oil to aqueous phase, owing to the formation of interfacial turbulences [62] or diffusion and the stranding mechanism. BetS-2 emulsifier exhibited no effect on the formation of droplets, and it was mainly used to stabilize the droplets.…”
Section: The Effect Of Ph On the Emulsification Processmentioning
confidence: 99%