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1986
DOI: 10.1021/bk-1986-0311.ch018
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Self-Emulsification of Vegetable Oil-Nonionic Surfactant Mixtures

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Cited by 76 publications
(43 citation statements)
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“…14 The ease of emulsification has been suggested to be related to the ease of water penetration into various liquid crystals or gel phases formed on the surface of the droplet. 15,16 The interface between the oil and aqueous continuous phases is formed upon addition of a binary mixture (oil/non-ionic surfactant) to water. 15 This is followed by solubilization within the oil phase, as a result of aqueous penetration through the interface.…”
Section: …………Eqmentioning
confidence: 99%
See 1 more Smart Citation
“…14 The ease of emulsification has been suggested to be related to the ease of water penetration into various liquid crystals or gel phases formed on the surface of the droplet. 15,16 The interface between the oil and aqueous continuous phases is formed upon addition of a binary mixture (oil/non-ionic surfactant) to water. 15 This is followed by solubilization within the oil phase, as a result of aqueous penetration through the interface.…”
Section: …………Eqmentioning
confidence: 99%
“…15,16 The interface between the oil and aqueous continuous phases is formed upon addition of a binary mixture (oil/non-ionic surfactant) to water. 15 This is followed by solubilization within the oil phase, as a result of aqueous penetration through the interface. Invariably, this tends to occur until the solubilization limit is attained close to the interphase.…”
Section: …………Eqmentioning
confidence: 99%
“…The mechanism of self-emulsification is specific for parameters like, pair of oil and surfactant, type and concentration of surfactant, oil/surfactant ratio, and temperature at which self emulsification occur. Since the drug delivery should be biocompatible so the selection of excipient used in formulation is very important [17][18][19][20][21] .…”
Section: Fig 1: Classification Of Lipid Based Formulationmentioning
confidence: 99%
“…For emulsification to occur, the interfacial structure must not show any resistance against surface shearing. The ease of emulsification is probably related to the ease of water penetration into the various liquid crystals or gel phases formed on the surface of the droplet (Groves et al, 1974;Wakerly et al, 1986;Rang, Miller, 1999). The interface between the oil and aqueous continuous phase is formed upon addition of a binary mixture consisting of oil and non-ionic surfactant in water.…”
Section: Self-emulsification Processmentioning
confidence: 99%