$water in oil emulsion volum fraction$

$water in oil emulsion volum fraction$

Marcel Dekker Inc, New York, pp 361–412įraeye I, Doungla E, Duvetter T, Moldenaers P, Van Loey A, Hendrickx M (2009) Influence of intrinsic and extrinsic factors on rheology of pectin–calcium gels. In: Friberg SE, Larsson K (eds) Food emulsions. Food Hydrocoll 28:224–241įissore EN, Rojas AM, Gerschenson LN, Williams PA (2013) Butternut and beetroot pectins: characterization and functional properties. Carbohydr Polym 52:125–133ĭickinson E (2012) Emulsion gels: the structuring of soft solids with protein-stabilized oil droplets.

$water in oil emulsion volum fraction$

doi: 10.1016/j.carbpol.2007.11.017Ĭardoso SM, Coimbra MA, Lopes da Silva JA (2003) Calcium-mediated gelation of an olive pomace pectic extract. doi: 10.1016/j.carbpol.2010.04.071Ĭárdenas A, Goycoolea FM, Rinaudo M (2008) On the gelling behaviour of ‘nopal’ (Opuntia ficus indica) low methoxyl pectin. doi: 10.1016/j.ijpharm.2012.06.052īurapapadh K, Kumpugdee-Vollrath M, Chantasart D, Sriamornsak P (2010) Fabrication of pectin-based nanoemulsions loaded with itraconazole for pharmaceutical application. J Supercrit Fluids 51:17–23īouyer E, Mekhloufi G, Rosilio V, Grossiord JL, Agnely F (2012) Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: alternatives to synthetic surfactants in the pharmaceutical field? Int J Pharm 436:359–378.

$water in oil emulsion volum fraction$

The University of Wales, Institute of non-Newtonian Fluid Mechanics, Aberystwythīiscaia D, Ferreira SRS (2009) Propolis extracts obtained by low pressure methods and supercritical fluid extraction. J Colloid Interface Sci 290:546–556īarnes HA (2000) A handbook of elementary rheology. Int J Pharm Pharm Sci 3:229–231īais D, Trevisan A, Lapasin R, Partal P, Gallegos C (2005) Rheological characterization of polysaccharide–surfactant matrices for cosmetic O/W emulsions. J Control Release 171:11Īwasthi R (2011) Selection of pectin as pharmaceutical excepient on the basis of rheological behaviour. Curr Opin Colloid Interface Sci 1:672–676Ījazuddin, Alexander A, Khichariya A, Gupta S, Patel RJ, Kumar Giri T, Krishna Tripathi D (2013) Recent expansions in an emergent novel drug delivery technology: Emulgel. A simple empirical model, proposed to relate the emulsion complex modulus to the oil fraction and properties of the dispersing phase, has shown itself to be a potentially useful tool to design formulations with desired properties.Īikens P, Frieberg SE (1996) Organized assemblies in cosmetics and transdermal drug delivery. The obtained gels were used, together with a common non-ionic surfactant (Tween 60), to prepare olive oil emulsion gels suitable to design new cosmetic products. The rheological characterisation of pectin gels, prepared at room temperature to avoid the damage to potential thermolabile components, was carried out with small amplitude oscillations. In the present work, four different low-methoxyl pectins were adopted to prepare gels to be used as the dispersing phase in cosmetic or pharmaceutical emulsion gels. Pectin is extremely interesting among potential hydrophilic gelling agents owing to its specific characteristics. Therefore, it is important to adopt the specific gelling agent to tune the final emulsion rheological behaviour properly. Emulsion gels are structured emulsions suitable for different uses for their specific behaviour, which is strongly dependent on the characteristics of the gelled dispersing phase.

$water in oil emulsion volum fraction$

Water in oil emulsion volum fraction