Formation and stability of W/O microemulsion formed by food grade ingredients and its oral delivery of insulin in mice
Water in oil (W/O) microemulsions are potential vehicles to deliver insulin orally. In this study, we characterized the formation and stability of W/O microemulsions formed by food grade ingredients, including different intrinsic components (oil source, surfactant, and cosurfactant). Stable microemu...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2017-03-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464617300063 |