Abstract:Water-in-oil (W/O) microemulsions exhibit delivery matrix and exhibit poor lipid solubility. Therefore, increasing the stability of W/O microemulsions is necessary to broaden their applications. In our experiment, a protein microemulsion system was constructed and its stability was investigated. The effects of surfactants, co-surfactants, quality ratio of them (Km) and hydrophilic-lipophilic balance (HLB) values were determined by using the pseudoternary phase diagrams and the area of microemulsions (MEs) as t… Show more
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