3045:
454:
increasing the emulsion temperature to accelerate destabilization (if below critical temperatures for phase inversion or chemical degradation). Temperature affects not only the viscosity but also the interfacial tension in the case of non-ionic surfactants or, on a broader scope, interactions between droplets within the system. Storing an emulsion at high temperatures enables the simulation of realistic conditions for a product (e.g., a tube of sunscreen emulsion in a car in the summer heat), but also accelerates destabilization processes up to 200 times.
2679:
397:. Flocculation occurs when there is an attractive force between the droplets, so they form flocs, like bunches of grapes. This process can be desired, if controlled in its extent, to tune physical properties of emulsions such as their flow behaviour. Coalescence occurs when droplets bump into each other and combine to form a larger droplet, so the average droplet size increases over time. Emulsions can also undergo creaming, where the droplets rise to the top of the emulsion under the influence of
3152:
339:. The required surfactant concentration in a microemulsion is, however, several times higher than that in a translucent nanoemulsion, and significantly exceeds the concentration of the dispersed phase. Because of many undesirable side-effects caused by surfactants, their presence is disadvantageous or prohibitive in many applications. In addition, the stability of a microemulsion is often easily compromised by dilution, by heating, or by changing pH levels.
3392:
713:
2673:
331:(nm), if the droplet sizes in the emulsion are below about 100 nm, the light can penetrate through the emulsion without being scattered. Due to their similarity in appearance, translucent nanoemulsions and microemulsions are frequently confused. Unlike translucent nanoemulsions, which require specialized equipment to be produced, microemulsions are spontaneously formed by "solubilizing" oil molecules with a mixture of
3214:
38:
2918:
413:, soy milk) and usually does not change the droplet size. Sedimentation is the opposite phenomenon of creaming and normally observed in water-in-oil emulsions. Sedimentation happens when the dispersed phase is denser than the continuous phase and the gravitational forces pull the denser globules towards the bottom of the emulsion. Similar to creaming, sedimentation follows
1897:
453:
The kinetic process of destabilization can be rather long – up to several months, or even years for some products. Often the formulator must accelerate this process in order to test products in a reasonable time during product design. Thermal methods are the most commonly used – these consist of
135:
Two liquids can form different types of emulsions. As an example, oil and water can form, first, an oil-in-water emulsion, in which the oil is the dispersed phase, and water is the continuous phase. Second, they can form a water-in-oil emulsion, in which water is the dispersed phase and oil is the
1065:
Emulsions are used to manufacture polymer dispersions – polymer production in an emulsion 'phase' has a number of process advantages, including prevention of coagulation of product. Products produced by such polymerisations may be used as the emulsions – products including primary components for
994:
Emulsions serve as carriers for intravenous or intramuscular administration of drugs, solubilizing lipophilic ones while protecting from degradation and decreasing injection site irritation. Examples include propofol as a widely used anesthetic and lipid-based solutions used for total parenteral
1046:
surfactant solution to the fuel through a high-pressure nozzle. Emulsifiers are not effective at extinguishing large fires involving bulk/deep liquid fuels, because the amount of emulsifier agent needed for extinguishment is a function of the volume of the fuel, whereas other agents such as
1015:
Emulsions can serve as vaccine adjuvants by strengthening immune responses against specific antigens. Emulsions can enhance antigen solubility and uptake by immune cells while simultaneously providing controlled release, amplifying an immunological response and thus amplifying its
1028:
Emulsions are widely utilized in cosmeceuticals products that combine cosmetic and pharmaceutical properties. These emulsions act as carriers for active ingredients like vitamins, antioxidants and skin lightening agents to provide improved skin penetration and increased
1001:
Emulsions can be used to formulate eye drops and other ocular drug delivery systems, increasing drug retention time in the eye and permeating through corneal barriers more easily while providing sustained release of active ingredients and thus increasing therapeutic
987:
Emulsions are widely utilized as bases for topical drug delivery formulations such as creams, lotions and ointments. Their incorporation allows lipophilic as well as hydrophilic drugs to be mixed together for maximum skin penetration and permeation of active
980:
or dissolution rates, increasing both dissolution rates and absorption to increase bioavailability and improve bioavailability. By increasing surface area provided by an emulsion, dissolution rates and absorption rates of drugs are increased, improving their
322:
and nanoemulsions, with droplet sizes below 100 nm – appear translucent. This property is due to the fact that light waves are scattered by the droplets only if their sizes exceed about one-quarter of the wavelength of the incident light. Since the
932:, they force the lipids to merge with themselves. On a mass scale, in effect this disintegrates the membrane and kills the pathogen. The soybean oil emulsion does not harm normal human cells, or the cells of most other
350: – is needed to form an emulsion. Over time, emulsions tend to revert to the stable state of the phases comprising the emulsion. An example of this is seen in the separation of the oil and vinegar components of
492:) part. Emulsifiers that are more soluble in water (and, conversely, less soluble in oil) will generally form oil-in-water emulsions, while emulsifiers that are more soluble in oil will form water-in-oil emulsions.
1232:
Slomkowski, Stanislaw; Alemán, José V.; Gilbert, Robert G.; Hess, Michael; Horie, Kazuyuki; Jones, Richard G.; Kubisa, Przemyslaw; Meisel, Ingrid; Mormann, Werner; Penczek, Stanisław; Stepto, Robert F. T. (2011).
420:
An appropriate surface active agent (or surfactant) can increase the kinetic stability of an emulsion so that the size of the droplets does not change significantly with time. The stability of an emulsion, like a
1951:
Bertsch, Pascal; Steingoetter, Andreas; Arnold, Myrtha; Scheuble, Nathalie; Bergfreund, Jotam; Fedele, Shahana; Liu, Dian; Parker, Helen L.; Langhans, Wolfgang; Rehfeld, Jens F.; Fischer, Peter (30 August 2022).
678:
Repulsion theory – According to this theory, the emulsifier creates a film over one phase that forms globules, which repel each other. This repulsive force causes them to remain suspended in the dispersion
1008:
Emulsions can be an ideal vehicle for creating nasal sprays and inhalable drug products, enhancing drug absorption through nasal and pulmonary mucosa while providing sustained release with reduced local
429:, which indicates the repulsion between droplets or particles. If the size and dispersion of droplets does not change over time, it is said to be stable. For example, oil-in-water emulsions containing
1769:
Dowding, Peter J.; Goodwin, James W.; Vincent, Brian (2001-11-30). "Factors governing emulsion droplet and solid particle size measurements performed using the focused beam reflectance technique".
365:
Whether an emulsion of oil and water turns into a "water-in-oil" emulsion or an "oil-in-water" emulsion depends on the volume fraction of both phases and the type of emulsifier (surfactant) (see
139:
Emulsions, being liquids, do not exhibit a static internal structure. The droplets dispersed in the continuous phase (sometimes referred to as the "dispersion medium") are usually assumed to be
2225:
Hazt, Bianca; Pereira
Parchen, Gabriela; Fernanda Martins do Amaral, Lilian; Rondon Gallina, PatrĂcia; Martin, Sandra; Hess Gonçalves, Odinei; Alves de Freitas, Rilton (April 2023).
284:
Emulsions contain both a dispersed and a continuous phase, with the boundary between the phases called the "interface". Emulsions tend to have a cloudy appearance because the many
2590:
1822:
1675:
Loi, Chia Chun; Eyres, Graham T.; Birch, E. John (2019). "Effect of mono- and diglycerides on physical properties and stability of a protein-stabilised oil-in-water emulsion".
1022:
Emulsions can be used to encase bitter or otherwise unpleasant-tasting drugs, masking their taste and increasing patient compliance - particularly with pediatric formulations.
295:
when all light is scattered equally. If the emulsion is dilute enough, higher-frequency (shorter-wavelength) light will be scattered more, and the emulsion will appear
3436:
1042:). Such agents encapsulate the fuel in a fuel-water emulsion, thereby trapping the flammable vapors in the water phase. This emulsion is achieved by applying an
2583:
1218:
944:, which are vulnerable to nanoemulsions due to the peculiarities of their membrane structures. For this reason, these nanoemulsions are not currently used
354:, an unstable emulsion that will quickly separate unless shaken almost continuously. There are important exceptions to this rule – microemulsions are
377:
Emulsion stability refers to the ability of an emulsion to resist change in its properties over time. There are four types of instability in emulsions:
1922:
774:– an emulsion of vegetable oil in vinegar, if this is prepared using only oil and vinegar (i.e., without an emulsifier), an unstable emulsion results
441:
The stability of emulsions can be characterized using techniques such as light scattering, focused beam reflectance measurement, centrifugation, and
174:
1511:
Kentish, S.; Wooster, T.J.; Ashokkumar, M.; Balachandran, S.; Mawson, R.; Simons, L. (2008). "The use of ultrasonics for nanoemulsion preparation".
2095:
2662:
2576:
562:
In food emulsions, the type of emulsifier greatly affects how emulsions are structured in the stomach and how accessible the oil is for gastric
822:, emulsions are frequently used. These are usually oil and water emulsions but dispersed, and which is continuous depends in many cases on the
2399:"Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends"
136:
continuous phase. Multiple emulsions are also possible, including a "water-in-oil-in-water" emulsion and an "oil-in-water-in-oil" emulsion.
2146:
2564:
Handbook of
Nanostructured Materials and Nanotechnology; Nalwa, H.S., Ed.; Academic Press: New York, NY, USA, 2000; Volume 5, pp. 501–575
1596:
Silvestre, M.P.C.; Decker, E.A.; McClements, D.J. (1999). "Influence of copper on the stability of whey protein stabilized emulsions".
342:
Common emulsions are inherently unstable and, thus, do not tend to form spontaneously. Energy input – through shaking, stirring,
2292:"Pickering high internal phase emulsions with excellent UV protection property stabilized by Spirulina protein isolate nanoparticles"
1718:
Mcclements, David Julian (2007-09-27). "Critical Review of
Techniques and Methodologies for Characterization of Emulsion Stability".
303:". If the emulsion is concentrated enough, the color will be distorted toward comparatively longer wavelengths, and will appear more
675:
Surface tension theory – according to this theory, emulsification takes place by reduction of interfacial tension between two phases
1396:
627:
Sometimes the inner phase itself can act as an emulsifier, and the result is a nanoemulsion, where the inner state disperses into "
2520:
2079:
2050:
1580:
1202:
531:
430:
1805:
698:), all increase the viscosity of the medium, which helps create and maintain the suspension of globules of dispersed phase
663:, then form nano-size droplets and emulsify within the water. The resulting color of the drink is opaque and milky white.
2947:
1823:"The evaluation of cosmetic and pharmaceutical emulsions aging process using classical techniques and a new method: FTIR"
671:
A number of different chemical and physical processes and mechanisms can be involved in the process of emulsification:
2554:
2546:
Rheology of emulsions: proceedings of a symposium held by the
British Society of Rheology ... Harrogate, October 1962
1350:
1326:
1186:
57:(outline around particles) positions itself on the interfaces between Phase II and Phase I, stabilizing the emulsion
2290:
Ding, Jingjing; Li, Yunxing; Wang, Qiubo; Chen, Linqian; Mao, Yi; Mei, Jie; Yang, Cheng; Sun, Yajuan (April 2023).
2071:
1178:
1923:
https://www.aocs.org/stay-informed/inform-magazine/featured-articles/emulsions-making-oil-and-water-mix-april-2014
588:, thus stabilizing the interface between the oil and water droplets in suspension. This principle is exploited in
104:
should be used when both phases, dispersed and continuous, are liquids. In an emulsion, one liquid (the dispersed
2339:"Emulsification mechanism in an ultrasonic microreactor: Influence of surface roughness and ultrasound frequency"
3550:
3028:
2454:"Formation, stability and the application of Pickering emulsions stabilized with OSA starch/chitosan complexes"
3125:
2968:
1548:
1366:
2099:
1460:
1142:
Khan, A. Y.; Talegaonkar, S; Iqbal, Z; Ahmed, F. J.; Khar, R. K. (2006). "Multiple emulsions: An overview".
3535:
3499:
3461:
2804:
2620:
2512:
904:, with particles that are 400–600 nm in diameter. The process is not chemical, as with other types of
315:, which contains a much higher concentration of milk fat. One example would be a mixture of water and oil.
166:
are similar to photographic emulsions, except that they are used in particle physics to detect high-energy
1038:
Emulsifying agents are effective at extinguishing fires on small, thin-layer spills of flammable liquids (
457:
Mechanical methods of acceleration, including vibration, centrifugation, and agitation, can also be used.
3413:
2540:
17:
1235:"Terminology of polymers and polymerization processes in dispersed systems (IUPAC Recommendations 2011)"
3530:
3441:
3010:
2227:"Unconventional and conventional Pickering emulsions: Perspectives and challenges in skin applications"
1242:
823:
545:(diacetyl tartaric acid esters of mono- and diglycerides) – an emulsifier used primarily in baking
534:– a common emulsifier found in many food products (coffee creamers, ice creams, spreads, breads, cakes)
433:
and milk protein as surfactant showed that stable oil droplet size over 28 days storage at 25 °C.
343:
3489:
3418:
3005:
2952:
2786:
760:
652:
537:
3044:
2120:
1954:"Lipid emulsion interfacial design modulates human in vivo digestion and satiation hormone response"
976:
Emulsions may provide an efficient means of administering drugs that are poorly soluble or have low
30:
This article is about mixtures of liquids. For the light-sensitive mixture used in photography, see
3408:
2782:
409:
is used. Creaming is a common phenomenon in dairy and non-dairy beverages (i.e. milk, coffee milk,
140:
1234:
3479:
3446:
3400:
3245:
3077:
2809:
2730:
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2599:
1345:. Mack Publishing Company (Original from Northwestern University) (Digitized 2010). p. 281.
1122:
1060:
851:
695:
273:
121:
1625:"Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength"
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827:
605:
422:
202:
109:
2452:
Xu, Tian; Jiang, Chengchen; Huang, Zehao; Gu, Zhengbiao; Cheng, Li; Hong, Yan (January 2023).
1566:
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31:
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3329:
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3092:
3037:
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265:"to milk", as milk is an emulsion of fat and water, along with other components, including
8:
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3119:
3000:
2995:
2715:
2611:
2568:
1572:
1309:
Loi, Chia Chun; Eyres, Graham T.; Birch, E. John (2018), "Protein-Stabilised
Emulsions",
1080:
882:
811:
691:
167:
1435:
1415:
1083: – Thermoplastics or elastomers suspended in a liquid state by means of emulsifiers
3456:
3250:
3205:
2902:
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2489:
2434:
2371:
2319:
2272:
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1986:
1953:
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1700:
1427:
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1212:
1110:
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359:
351:
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2191:
2075:
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1991:
1973:
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1743:
1735:
1704:
1692:
1654:
1646:
1576:
1493:
1346:
1322:
1198:
1159:
850:, depending mostly on their oil-to-water ratios, other additives, and their intended
752:
473:
402:
147:
2338:
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3240:
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2238:
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1981:
1965:
1837:
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1727:
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933:
917:
839:
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394:
324:
163:
81:
2469:
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2242:
2187:
2172:"Starch physical treatment, emulsion formation, stability, and their applications"
1841:
1641:
1624:
3130:
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2678:
2544:
1623:
Fuhrmann, Philipp L.; Sala, Guido; Stieger, Markus; Scholten, Elke (2019-08-01).
1086:
977:
909:
631:" droplets within the outer phase. A well-known example of this phenomenon, the "
613:
1524:
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of surfaces. Some types of nanoemulsions have been shown to effectively destroy
3191:
2824:
1936:
1278:
1155:
1098:
617:
597:
556:
426:
414:
355:
300:
285:
105:
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usually range from approximately 10 nm to 100 ÎĽm; i.e., the droplets
3524:
3334:
3256:
3225:
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2819:
2477:
2422:
2362:
2315:
2260:
2195:
1977:
1849:
1790:
1739:
1696:
1650:
1255:
948:(IV). The most effective application of this type of nanoemulsion is for the
925:
921:
905:
807:
795:
740:
in the yolk serves as an emulsifier, allowing the two to be blended together.
593:
489:
460:
These methods are almost always empirical, without a sound scientific basis.
390:
319:
155:
129:
125:
2010:
1194:
3375:
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3296:
3271:
3109:
2829:
2485:
2430:
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2268:
2203:
2170:
Apostolidis, Eftychios; Stoforos, George N.; Mandala, Ioanna (April 2023).
1995:
1872:
1857:
1747:
1658:
1497:
1163:
1104:
1039:
957:
949:
937:
736:(for lemon juice). The oil and water in the egg yolk do not mix, while the
519:
509:
480:, or "surface-active agents". Surfactants are compounds that are typically
378:
308:
227:
water or an aqueous solution and is termed water/oil (w/o) if the dispersed
1095: – Equipment used for the homogenization of various types of material
794:
Other foods can be turned into products similar to emulsions, for example
241:
the emulsion has properties that are the opposite of those of an emulsion.
3469:
3357:
3230:
3186:
3164:
3151:
3082:
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2603:
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1092:
945:
941:
901:
866:
858:
771:
632:
581:
410:
146:
The term "emulsion" is also used to refer to the photo-sensitive side of
113:
77:
2147:"Role of Surfactant in Emulsion Stabilization: A Comprehensive Overview"
1921:
Cassidy, L. (n.d.). Emulsions: Making oil and water mix. Retrieved from
1489:
768:– an emulsion of milk fat in water, with milk proteins as the emulsifier
580:
are another class of surfactant, and will interact physically with both
3391:
3353:
3324:
2884:
2858:
2720:
2337:
Udepurkar, Aniket Pradip; Clasen, Christian; Kuhn, Simon (March 2023).
2251:
1969:
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717:
687:
683:
485:
481:
477:
406:
347:
332:
288:
54:
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239:
The term "inverse emulsion" is misleading, suggesting incorrectly that
2963:
2853:
2705:
2695:
2045:. pp. 92–97, 384, 390–405, 566–69, 573–74, 589–96, 609–10, 611.
1821:
Masmoudi, H.; Dréau, Y. Le; Piccerelle, P.; Kister, J. (2005-01-31).
1568:
Food
Emulsions: Principles, Practices, and Techniques, Second Edition
1051:
need cover only the surface of the fuel to achieve vapor mitigation.
843:
819:
798:
is a suspension of meat in liquid that is similar to true emulsions.
788:
721:
621:
577:
472:
is a substance that stabilizes an emulsion by reducing the oil-water
328:
84:. Emulsions are part of a more general class of two-phase systems of
1510:
920:
to stabilize the emulsion so, when they encounter the lipids in the
908:
treatments, but mechanical. The smaller the droplet the greater the
566:, thereby influencing how fast emulsions are digested and trigger a
229:
phase is water or an aqueous solution and the continuous phase is an
3505:
3494:
3286:
3266:
3261:
3235:
3179:
3072:
3062:
3057:
2760:
2725:
2652:
1807:
Emulsifying Guide: Advanced
Techniques & Industrial Application
1116:
870:
835:
831:
756:
737:
648:
601:
551:– those with both hydrophilic and hydrophobic regions, e.g. sodium
513:
503:
499:
442:
398:
180:
A fluid system in which liquid droplets are dispersed in a liquid.
112:
in the other (the continuous phase). Examples of emulsions include
900:. Typical emulsions used in these techniques are nanoemulsions of
476:. Emulsifiers are a part of a broader group of compounds known as
3291:
3220:
3159:
3104:
3099:
3067:
2907:
2863:
2740:
1950:
897:
893:
855:
778:
Water-in-oil emulsions are less common in food, but still exist:
660:
571:
567:
563:
548:
488:(i.e., water-soluble) part and a non-polar (i.e., hydrophobic or
448:
336:
266:
210:
159:
89:
69:
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1771:
Colloids and
Surfaces A: Physicochemical and Engineering Aspects
656:
3281:
3201:
3114:
2934:
2845:
2735:
2700:
2687:
2397:
Hong, Xin; Zhao, Qiaoli; Liu, Yuanfa; Li, Jinwei (2021-08-13).
2039:
1119: – Study of the flow of matter, primarily in a fluid state
961:
913:
878:
874:
847:
782:
644:
609:
552:
304:
269:
85:
73:
1397:"Nanoemulsions: Formation, structure, and physical properties"
502: – in which the main emulsifying and thickening agent is
3169:
2894:
2796:
2755:
2634:
2066:
Troy, David A.; Remington, Joseph P.; Beringer, Paul (2006).
1820:
1461:"Minimising oil droplet size using ultrasonic emulsification"
1458:
1395:
Mason TG, Wilking JN, Meleson K, Chang CB, Graves SM (2006).
1067:
953:
929:
733:
636:
628:
585:
542:
312:
292:
1089: – Emulsions composed of water and a combustible liquid
912:
and thus the greater the force required to merge with other
755:– these are oil-in-water emulsions stabilized with egg yolk
37:
1622:
1231:
729:
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640:
589:
296:
192:: The droplets may be amorphous, liquid-crystalline, or any
117:
2917:
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2169:
967:
291:
light as it passes through the emulsion. Emulsions appear
219:: An emulsion is termed an oil/water (o/w) emulsion if the
3033:
2978:
1595:
1341:
Joseph Price
Remington (1990). Alfonso R. Gennaro (ed.).
1141:
237:: A w/o emulsion is sometimes called an inverse emulsion.
1564:
1394:
635:", happens when water is poured into a strong alcoholic
327:
of light is composed of wavelengths between 390 and 750
1459:
Leong TS, Wooster TJ, Kentish SE, Ashokkumar M (2009).
1340:
307:. This phenomenon is easily observable when comparing
2065:
1768:
1934:
Riva Pomerantz (Nov 15, 2017). "KOSHER IN THE LAB".
1549:"Emulsion - an overview | ScienceDirect Topics"
1183:
Compendium of Chemical Terminology (The "Gold Book")
744:
Oil-in-water emulsions are common in food products:
186:: The definition is based on the definition in ref.
2509:
Principles of Fire Protection Chemistry and Physics
2336:
1513:
Innovative Food Science & Emerging Technologies
2127:. University of Michigan Health System. 2008-02-26
2036:
1870:
528: – uses particles under certain circumstances
80:(unmixable or unblendable) owing to liquid-liquid
2506:
2392:
2390:
2008:
759:, or with other types of food additives, such as
200:: The diameters of the droplets constituting the
3522:
1217:: CS1 maint: bot: original URL status unknown (
916:. The oil is emulsified with detergents using a
445:. Each method has advantages and disadvantages.
436:
2121:"Nanoemulsion vaccines show increasing promise"
2068:Remington: The Science and Practice of Pharmacy
1367:"Emulsion - an overview | ScienceDirect Topics"
666:
659:. The anisolic compounds, which are soluble in
221:dispersed phase is an organic material and the
2451:
2403:Critical Reviews in Food Science and Nutrition
2387:
2289:
1933:
1720:Critical Reviews in Food Science and Nutrition
449:Accelerating methods for shelf life prediction
2584:
2396:
1674:
1565:McClements, David Julian (16 December 2004).
1308:
1070:(rubbers) are also produced by this process.
50:The unstable emulsion progressively separates
881:. A highly liquid emulsion may also be used
516:surrounding the seed hull act as emulsifiers
512: – where a variety of chemicals in the
358:stable, while translucent nanoemulsions are
279:
47:An emulsion of Phase II dispersed in Phase I
1270:
1207:. Archived from the original on 2012-03-10.
716:An example of the ingredients used to make
694:), glycerine, and other polymers like CMC (
690:, which are hydrocolloids, as well as PEG (
2591:
2577:
1803:
1717:
44:Two immiscible liquids, not yet emulsified
2370:
2250:
2059:
2032:
2030:
1985:
1640:
1532:
1479:
600:. Many different emulsifiers are used in
253:The word "emulsion" comes from the Latin
27:Mixture of two or more immiscible liquids
861:, and may be used on the surface of the
711:
682:Viscosity modification – emulgents like
318:Two special classes of emulsions –
243:Its use is, therefore, not recommended.
36:
1390:
1388:
1386:
968:Applications in Pharmaceutical industry
143:to produce roughly spherical droplets.
14:
3523:
2231:International Journal of Pharmaceutics
2144:
2027:
1830:International Journal of Pharmaceutics
2572:
1898:"Emulsions: making oil and water mix"
1670:
1668:
1560:
1558:
1176:
1054:
209:may exceed the usual size limits for
1404:Journal of Physics: Condensed Matter
1383:
1304:
1302:
1300:
100:are sometimes used interchangeably,
2948:Heated humidified high-flow therapy
1343:Remington's Pharmaceutical Sciences
1107: – Particular type of emulsion
892:Microemulsions are used to deliver
785:– an emulsion of water in butterfat
522:is another emulsifier and thickener
158:colloidal particles dispersed in a
24:
3212:
3150:
3043:
1665:
1555:
1319:10.1016/b978-0-08-100596-5.22490-6
1276:
1033:
1006:Nasal and Pulmonary Drug Delivery:
495:Examples of food emulsifiers are:
25:
3567:
2145:Sharma, Dr Anubhav (2023-04-26).
2072:Lippincott Williams & Wilkins
1297:
1187:Blackwell Scientific Publications
801:
3390:
2916:
2677:
2671:
2532:
2037:Aulton, Michael E., ed. (2007).
2009:Anne-Marie Faiola (2008-05-21).
1804:Xiangxiang, Daily (2024-08-05).
1311:Reference Module in Food Science
826:. These emulsions may be called
401:, or under the influence of the
311:, which contains little fat, to
2500:
2445:
2330:
2283:
2218:
2163:
2138:
2113:
2088:
2070:(21st ed.). Philadelphia:
2002:
1944:
1927:
1915:
1890:
1864:
1814:
1797:
1762:
1711:
1616:
1589:
1541:
1504:
1101: – Static mixer for fluids
484:, meaning they have a polar or
2355:10.1016/j.ultsonch.2023.106323
2096:"Adjuvant Vaccine Development"
1689:10.1016/j.jfoodeng.2018.07.016
1481:10.1016/j.ultsonch.2009.02.008
1452:
1359:
1334:
1225:
1170:
1135:
463:
372:
13:
1:
2716:Effervescent powder or tablet
2513:Jones & Bartlett Learning
2470:10.1016/j.carbpol.2022.120149
2415:10.1080/10408398.2021.1964063
2308:10.1016/j.foodhyd.2022.108369
2243:10.1016/j.ijpharm.2023.122817
2188:10.1016/j.carbpol.2023.120554
1842:10.1016/j.ijpharm.2004.10.020
1783:10.1016/S0927-7757(01)00711-7
1642:10.1016/j.foodres.2019.04.027
1610:10.1016/S0268-005X(99)00027-2
1279:"Online Etymology Dictionary"
1129:
604:to prepare emulsions such as
437:Monitoring physical stability
425:, can be studied in terms of
272:micelles (a type of secreted
3500:Patient-controlled analgesia
2805:Orally disintegrating tablet
2125:Eurekalert! Public News List
2074:. pp. 325–336, 886–87.
1066:glues and paints. Synthetic
667:Mechanisms of emulsification
299: – this is called the "
248:
7:
2541:British Society of Rheology
1677:Journal of Food Engineering
1629:Food Research International
1525:10.1016/j.ifset.2007.07.005
1424:10.1088/0953-8984/18/41/R01
1073:
231:organic liquid (an "oil").
10:
3572:
3011:Relative analgesia machine
2507:Friedman, Raymond (1998).
1243:Pure and Applied Chemistry
1156:10.2174/156720106778559056
1058:
824:pharmaceutical formulation
707:
612:. Common examples include
29:
3455:
3427:
3399:
3388:
3352:
3319:
3200:
3138:
3091:
3027:
2977:
2933:
2914:
2893:
2879:
2844:
2795:
2773:
2686:
2669:
2633:
2619:
2610:
2343:Ultrasonics Sonochemistry
1732:10.1080/10408390701289292
1468:Ultrasonics Sonochemistry
1049:aqueous film-forming foam
992:Parenteral drug delivery:
936:, with the exceptions of
761:sodium stearoyl lactylate
639:-based beverage, such as
538:Sodium stearoyl lactylate
335:, co-surfactants, and co-
280:Appearance and properties
141:statistically distributed
2600:Routes of administration
1871:Editorial Board Entrée.
1256:10.1351/PAC-REC-10-06-03
1113: – Type of emulsion
122:biomolecular condensates
3126:Extra-amniotic infusion
2731:Molecular encapsulation
2663:Osmotic delivery system
2658:Time release technology
2011:"Using Emulsifying Wax"
1195:10.1351/goldbook.E02065
1123:Water-in-water emulsion
1061:Emulsion polymerization
852:route of administration
702:
696:carboxymethyl cellulose
526:Pickering stabilization
346:, or exposure to power
274:biomolecular condensate
3429:Central nervous system
3217:
3155:
3083:Mucoadhesive microdisc
3048:
741:
532:Mono- and diglycerides
431:mono- and diglycerides
245:
61:
3551:Drug delivery devices
3272:Transfersome vesicles
3216:
3154:
3131:Intravesical infusion
3047:
2458:Carbohydrate Polymers
2176:Carbohydrate Polymers
2043:Churchill Livingstone
1371:www.sciencedirect.com
1144:Current Drug Delivery
999:Ocular Drug Delivery:
985:Topical formulations:
715:
178:
152:photographic emulsion
92:. Although the terms
40:
32:Photographic emulsion
2958:Metered-dose inhaler
2943:Anesthetic vaporizer
1573:Taylor & Francis
257:"to milk out", from
168:elementary particles
3536:Colloidal chemistry
3383:Transdermal implant
3343:(into tissue/blood)
3120:Intrauterine device
3001:Anaesthetic machine
2996:Oxygen concentrator
1958:Food & Function
1416:2006JPCM...18R.635M
1283:www..etymonline.com
1081:Emulsion dispersion
995:nutrition delivery.
974:Oral drug delivery:
692:polyethylene glycol
596:for the purpose of
3495:Nanocell injection
3218:
3156:
3049:
2903:Dry-powder inhaler
2296:Food Hydrocolloids
1970:10.1039/D2FO01247B
1598:Food Hydrocolloids
1111:Pickering emulsion
1055:Chemical synthesis
1013:Vaccine Adjuvants:
854:. The first 5 are
753:Hollandaise sauces
742:
369:, below) present.
76:that are normally
62:
3531:Chemical mixtures
3518:
3517:
3514:
3513:
3345:
3307:Transdermal spray
3302:Transdermal patch
3292:Medicated shampoo
3023:
3022:
3019:
3018:
3006:Medical inhalants
2953:Medical inhalants
2881:Respiratory tract
2875:
2874:
2769:
2768:
2522:978-0-87765-440-7
2409:(10): 1406–1436.
2081:978-0-7817-4673-1
2052:978-0-443-10108-3
1964:(17): 9010–9020.
1582:978-0-8493-2023-1
1575:. pp. 269–.
1410:(41): R635–R666.
1277:Harper, Douglas.
1250:(12): 2229–2259.
1204:978-0-9678550-9-7
960:pathogens on non-
555:, as in meltable
474:interface tension
403:centripetal force
356:thermodynamically
194:mixture thereof.
164:Nuclear emulsions
148:photographic film
16:(Redirected from
3563:
3394:
3350:
3349:
3341:
2928:
2924:
2920:
2891:
2890:
2820:Sublingual drops
2793:
2792:
2681:
2675:
2631:
2630:
2617:
2616:
2593:
2586:
2579:
2570:
2569:
2560:
2539:Philip Sherman;
2527:
2526:
2504:
2498:
2497:
2449:
2443:
2442:
2394:
2385:
2384:
2374:
2334:
2328:
2327:
2287:
2281:
2280:
2254:
2222:
2216:
2215:
2167:
2161:
2160:
2158:
2157:
2142:
2136:
2135:
2133:
2132:
2117:
2111:
2110:
2108:
2107:
2098:. Archived from
2092:
2086:
2085:
2063:
2057:
2056:
2041:(3rd ed.).
2034:
2025:
2024:
2022:
2021:
2006:
2000:
1999:
1989:
1948:
1942:
1941:
1931:
1925:
1919:
1913:
1912:
1910:
1908:
1894:
1888:
1887:
1885:
1883:
1868:
1862:
1861:
1827:
1818:
1812:
1811:
1801:
1795:
1794:
1766:
1760:
1759:
1715:
1709:
1708:
1672:
1663:
1662:
1644:
1620:
1614:
1613:
1593:
1587:
1586:
1562:
1553:
1552:
1545:
1539:
1538:
1536:
1508:
1502:
1501:
1483:
1465:
1456:
1450:
1449:
1447:
1446:
1440:
1434:. Archived from
1401:
1392:
1381:
1380:
1378:
1377:
1363:
1357:
1356:
1338:
1332:
1331:
1306:
1295:
1294:
1292:
1290:
1274:
1268:
1267:
1239:
1229:
1223:
1222:
1216:
1208:
1174:
1168:
1167:
1139:
981:bioavailability.
934:higher organisms
918:high-shear mixer
816:personal hygiene
766:Homogenized milk
395:Ostwald ripening
325:visible spectrum
286:phase interfaces
223:continuous phase
82:phase separation
21:
3571:
3570:
3566:
3565:
3564:
3562:
3561:
3560:
3521:
3520:
3519:
3510:
3490:Intraperitoneal
3462:musculoskeletal
3460:
3451:
3423:
3419:Intra-articular
3395:
3386:
3346:
3340:
3339:
3315:
3196:
3134:
3087:
3032:
3015:
2973:
2929:
2926:
2925:
2922:
2921:
2912:
2871:
2840:
2765:
2682:
2676:
2667:
2621:Digestive tract
2606:
2597:
2557:
2535:
2530:
2523:
2505:
2501:
2450:
2446:
2395:
2388:
2335:
2331:
2288:
2284:
2223:
2219:
2168:
2164:
2155:
2153:
2143:
2139:
2130:
2128:
2119:
2118:
2114:
2105:
2103:
2094:
2093:
2089:
2082:
2064:
2060:
2053:
2035:
2028:
2019:
2017:
2007:
2003:
1949:
1945:
1940:. No. 342.
1932:
1928:
1920:
1916:
1906:
1904:
1896:
1895:
1891:
1881:
1879:
1869:
1865:
1825:
1819:
1815:
1802:
1798:
1767:
1763:
1716:
1712:
1673:
1666:
1621:
1617:
1594:
1590:
1583:
1563:
1556:
1547:
1546:
1542:
1509:
1505:
1463:
1457:
1453:
1444:
1442:
1438:
1399:
1393:
1384:
1375:
1373:
1365:
1364:
1360:
1353:
1339:
1335:
1329:
1307:
1298:
1288:
1286:
1275:
1271:
1237:
1230:
1226:
1210:
1209:
1205:
1175:
1171:
1140:
1136:
1132:
1127:
1087:Emulsified fuel
1076:
1063:
1057:
1036:
1034:In firefighting
1026:Cosmeceuticals:
978:bioavailability
970:
924:or envelope of
910:surface tension
889:in some cases.
804:
710:
705:
669:
614:emulsifying wax
466:
451:
439:
405:induced when a
375:
282:
251:
246:
242:
240:
238:
230:
228:
226:
220:
208:
206:
203:dispersed phase
193:
177:
72:of two or more
60:
35:
28:
23:
22:
15:
12:
11:
5:
3569:
3559:
3558:
3553:
3548:
3543:
3538:
3533:
3516:
3515:
3512:
3511:
3509:
3508:
3503:
3497:
3492:
3487:
3482:
3477:
3472:
3466:
3464:
3453:
3452:
3450:
3449:
3444:
3439:
3433:
3431:
3425:
3424:
3422:
3421:
3416:
3411:
3409:Intracavernous
3405:
3403:
3397:
3396:
3389:
3387:
3385:
3380:
3379:
3378:
3368:
3363:
3361:
3347:
3338:
3337:
3332:
3327:
3321:
3320:
3317:
3316:
3314:
3309:
3304:
3299:
3294:
3289:
3284:
3279:
3274:
3269:
3264:
3259:
3254:
3248:
3243:
3238:
3233:
3228:
3223:
3211:
3209:
3198:
3197:
3195:
3194:
3192:Nutrient enema
3189:
3184:
3183:
3182:
3177:
3167:
3162:
3149:
3147:
3136:
3135:
3133:
3128:
3123:
3117:
3112:
3107:
3102:
3097:
3095:
3089:
3088:
3086:
3085:
3080:
3075:
3070:
3065:
3060:
3055:
3042:
3040:
3025:
3024:
3021:
3020:
3017:
3016:
3014:
3013:
3008:
3003:
2998:
2993:
2983:
2981:
2975:
2974:
2972:
2971:
2966:
2961:
2955:
2950:
2945:
2939:
2937:
2931:
2930:
2915:
2913:
2911:
2910:
2905:
2899:
2897:
2888:
2877:
2876:
2873:
2872:
2870:
2869:
2866:
2861:
2856:
2850:
2848:
2842:
2841:
2839:
2838:
2833:
2827:
2822:
2817:
2812:
2807:
2801:
2799:
2790:
2771:
2770:
2767:
2766:
2764:
2763:
2758:
2753:
2748:
2743:
2738:
2733:
2728:
2723:
2718:
2713:
2708:
2703:
2698:
2692:
2690:
2684:
2683:
2670:
2668:
2666:
2665:
2660:
2655:
2650:
2645:
2639:
2637:
2628:
2614:
2608:
2607:
2596:
2595:
2588:
2581:
2573:
2567:
2566:
2561:
2555:
2534:
2531:
2529:
2528:
2521:
2499:
2444:
2386:
2329:
2282:
2217:
2162:
2137:
2112:
2087:
2080:
2058:
2051:
2026:
2001:
1943:
1926:
1914:
1889:
1863:
1836:(1): 117–131.
1813:
1796:
1761:
1726:(7): 611–649.
1710:
1664:
1615:
1588:
1581:
1554:
1540:
1519:(2): 170–175.
1503:
1451:
1382:
1358:
1351:
1333:
1327:
1296:
1269:
1224:
1203:
1177:IUPAC (1997).
1169:
1133:
1131:
1128:
1126:
1125:
1120:
1114:
1108:
1102:
1099:Liquid whistle
1096:
1090:
1084:
1077:
1075:
1072:
1059:Main article:
1056:
1053:
1035:
1032:
1031:
1030:
1023:
1020:Taste Masking:
1017:
1010:
1003:
996:
989:
982:
969:
966:
871:ophthalmically
803:
802:In health care
800:
792:
791:
786:
776:
775:
769:
763:
728:, an egg (for
709:
706:
704:
701:
700:
699:
680:
676:
668:
665:
618:polysorbate 20
560:
559:
557:cheese product
546:
540:
535:
529:
523:
517:
507:
465:
462:
450:
447:
438:
435:
427:zeta potential
374:
371:
320:microemulsions
301:Tyndall effect
281:
278:
250:
247:
173:
172:
126:cutting fluids
116:, homogenized
59:
58:
51:
48:
45:
41:
26:
9:
6:
4:
3:
2:
3568:
3557:
3554:
3552:
3549:
3547:
3544:
3542:
3539:
3537:
3534:
3532:
3529:
3528:
3526:
3507:
3504:
3501:
3498:
3496:
3493:
3491:
3488:
3486:
3483:
3481:
3480:Intramuscular
3478:
3476:
3473:
3471:
3468:
3467:
3465:
3463:
3458:
3454:
3448:
3445:
3443:
3440:
3438:
3437:Intracerebral
3435:
3434:
3432:
3430:
3426:
3420:
3417:
3415:
3412:
3410:
3407:
3406:
3404:
3402:
3398:
3393:
3384:
3381:
3377:
3374:
3373:
3372:
3369:
3367:
3364:
3362:
3359:
3355:
3351:
3348:
3344:
3336:
3333:
3331:
3328:
3326:
3323:
3322:
3318:
3313:
3310:
3308:
3305:
3303:
3300:
3298:
3295:
3293:
3290:
3288:
3285:
3283:
3280:
3278:
3275:
3273:
3270:
3268:
3265:
3263:
3260:
3258:
3257:Iontophoresis
3255:
3252:
3249:
3247:
3244:
3242:
3239:
3237:
3234:
3232:
3229:
3227:
3226:Topical cream
3224:
3222:
3219:
3215:
3210:
3207:
3203:
3199:
3193:
3190:
3188:
3185:
3181:
3178:
3176:
3173:
3172:
3171:
3168:
3166:
3163:
3161:
3158:
3157:
3153:
3148:
3145:
3141:
3137:
3132:
3129:
3127:
3124:
3121:
3118:
3116:
3113:
3111:
3108:
3106:
3103:
3101:
3098:
3096:
3094:
3090:
3084:
3081:
3079:
3076:
3074:
3071:
3069:
3066:
3064:
3061:
3059:
3056:
3054:
3051:
3050:
3046:
3041:
3039:
3035:
3030:
3026:
3012:
3009:
3007:
3004:
3002:
2999:
2997:
2994:
2992:
2991:Nasal cannula
2988:
2985:
2984:
2982:
2980:
2976:
2970:
2967:
2965:
2962:
2959:
2956:
2954:
2951:
2949:
2946:
2944:
2941:
2940:
2938:
2936:
2932:
2919:
2909:
2906:
2904:
2901:
2900:
2898:
2896:
2892:
2889:
2886:
2882:
2878:
2867:
2865:
2862:
2860:
2857:
2855:
2852:
2851:
2849:
2847:
2843:
2837:
2834:
2831:
2828:
2826:
2823:
2821:
2818:
2816:
2813:
2811:
2808:
2806:
2803:
2802:
2800:
2798:
2794:
2791:
2788:
2784:
2780:
2776:
2772:
2762:
2759:
2757:
2754:
2752:
2749:
2747:
2744:
2742:
2739:
2737:
2734:
2732:
2729:
2727:
2724:
2722:
2719:
2717:
2714:
2712:
2709:
2707:
2704:
2702:
2699:
2697:
2694:
2693:
2691:
2689:
2685:
2680:
2674:
2664:
2661:
2659:
2656:
2654:
2651:
2649:
2646:
2644:
2641:
2640:
2638:
2636:
2632:
2629:
2626:
2622:
2618:
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2562:
2558:
2556:9780080102900
2552:
2549:. Macmillan.
2548:
2547:
2542:
2537:
2536:
2533:Other sources
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2102:on 2008-07-05
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2016:
2015:TeachSoap.com
2012:
2005:
1997:
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1983:
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1441:on 2017-01-12
1437:
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1328:9780081005965
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1150:(4): 429–43.
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1050:
1045:
1041:
1040:class B fires
1027:
1024:
1021:
1018:
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1007:
1004:
1000:
997:
993:
990:
986:
983:
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965:
963:
959:
955:
951:
947:
946:intravenously
943:
939:
935:
931:
927:
923:
922:cell membrane
919:
915:
911:
907:
906:antimicrobial
903:
899:
895:
890:
888:
884:
880:
876:
872:
868:
867:transdermally
864:
860:
857:
853:
849:
845:
841:
837:
833:
829:
825:
821:
817:
813:
809:
808:pharmaceutics
799:
797:
796:meat emulsion
790:
787:
784:
781:
780:
779:
773:
770:
767:
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747:
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664:
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623:
619:
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587:
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541:
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396:
392:
391:sedimentation
388:
384:
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361:
357:
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205:
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176:
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156:silver halide
153:
149:
144:
142:
137:
133:
131:
130:metal working
127:
123:
119:
115:
111:
107:
103:
99:
95:
91:
87:
83:
79:
75:
71:
67:
56:
52:
49:
46:
43:
42:
39:
33:
19:
3546:Dosage forms
3485:Intraosseous
3475:Intracardiac
3414:Intravitreal
3376:Injector pen
3371:Subcutaneous
3342:
3312:Jet injector
3297:Dermal patch
3110:Vaginal ring
3078:Insufflation
2830:Effervescent
2710:
2604:dosage forms
2563:
2545:
2508:
2502:
2461:
2457:
2447:
2406:
2402:
2346:
2342:
2332:
2299:
2295:
2285:
2234:
2230:
2220:
2179:
2175:
2165:
2154:. Retrieved
2150:
2140:
2129:. Retrieved
2124:
2115:
2104:. Retrieved
2100:the original
2090:
2067:
2061:
2038:
2018:. Retrieved
2014:
2004:
1961:
1957:
1946:
1935:
1929:
1917:
1905:. Retrieved
1902:www.aocs.org
1901:
1892:
1880:. Retrieved
1876:
1866:
1833:
1829:
1816:
1806:
1799:
1774:
1770:
1764:
1723:
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1713:
1680:
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1632:
1628:
1618:
1601:
1597:
1591:
1567:
1543:
1516:
1512:
1506:
1490:11343/129835
1474:(6): 721–7.
1471:
1467:
1454:
1443:. Retrieved
1436:the original
1407:
1403:
1374:. Retrieved
1370:
1361:
1342:
1336:
1313:, Elsevier,
1310:
1287:. Retrieved
1285:. Etymonline
1282:
1272:
1247:
1241:
1227:
1182:
1172:
1147:
1143:
1137:
1105:Miniemulsion
1064:
1037:
1025:
1019:
1012:
1005:
998:
991:
988:ingredients.
984:
973:
958:tuberculosis
950:disinfection
891:
885:, or may be
859:dosage forms
805:
793:
777:
743:
670:
626:
622:ceteareth 20
592:, to remove
576:
561:
520:Soy lecithin
494:
469:
467:
459:
456:
452:
440:
419:
379:flocculation
376:
366:
364:
344:homogenizing
341:
317:
309:skimmed milk
283:
262:
258:
254:
252:
234:
233:
222:
216:
215:
201:
197:
196:
189:
188:
183:
182:
179:
154:consists of
145:
138:
134:
114:vinaigrettes
101:
97:
93:
65:
63:
3556:Soft matter
3470:Intravenous
3457:Circulatory
3442:Intrathecal
3366:Intradermal
3358:transdermal
3325:Parenterals
3231:Topical gel
3187:Murphy drip
3165:Suppository
3053:Nasal spray
2987:Oxygen mask
2836:Chewing gum
2775:Oral mucosa
2252:10198/16535
1877:Thermopedia
1873:"Emulsions"
1777:(1): 5–13.
1635:: 537–547.
1534:11343/55431
1093:Homogenizer
1009:irritation.
942:blood cells
938:sperm cells
902:soybean oil
812:hairstyling
772:Vinaigrette
633:ouzo effect
486:hydrophilic
482:amphiphilic
478:surfactants
464:Emulsifiers
415:Stokes' law
411:almond milk
383:coalescence
373:Instability
360:kinetically
352:vinaigrette
333:surfactants
213:particles.
124:, and some
18:Emulsifiers
3525:Categories
3330:Injections
3093:Urogenital
3029:Ophthalmic
2885:inhalation
2859:Toothpaste
2787:sublingual
2751:Suspension
2721:Herbal tea
2464:: 120149.
2349:: 106323.
2302:: 108369.
2237:: 122817.
2182:: 120554.
2156:2023-04-27
2131:2008-07-22
2106:2008-07-23
2020:2008-07-22
1604:(5): 419.
1445:2016-10-26
1376:2022-03-01
1289:2 November
1185:. Oxford:
1179:"Emulsion"
1130:References
1029:stability.
964:surfaces.
749:Mayonnaise
726:table salt
718:mayonnaise
688:tragacanth
578:Detergents
574:response.
490:lipophilic
470:emulsifier
423:suspension
407:centrifuge
367:Emulsifier
348:ultrasound
329:nanometers
78:immiscible
55:surfactant
3335:infusions
3267:Liposomes
3063:Eye drops
3058:Ear drops
2969:Vaporizer
2964:Nebulizer
2854:Mouthwash
2783:sublabial
2706:Electuary
2696:Decoction
2494:252553332
2478:0144-8617
2439:236998385
2423:1040-8398
2363:1350-4177
2324:254218797
2316:0268-005X
2277:257474428
2261:0378-5173
2212:255739614
2196:0144-8617
1978:2042-650X
1907:1 January
1850:0378-5173
1791:0927-7757
1740:1040-8398
1705:106021441
1697:0260-8774
1683:: 56–64.
1651:0963-9969
1213:cite book
1002:efficacy.
896:and kill
879:vaginally
838:(balms),
836:liniments
832:ointments
820:cosmetics
789:Margarine
722:olive oil
629:nano-size
570:inducing
553:caseinate
267:colloidal
249:Etymology
211:colloidal
150:. Such a
120:, liquid
110:dispersed
3541:Colloids
3506:PIC line
3447:Epidural
3287:Lip balm
3262:Hydrogel
3253:solution
3236:Liniment
3221:Ointment
3180:Hydrogel
3175:Solution
3160:Ointment
3100:Ointment
3073:Hydrogel
3068:Ointment
2864:Ointment
2825:Lozenges
2815:Lollipop
2761:Tincture
2746:Solution
2726:Hydrogel
2711:Emulsion
2653:Pastille
2543:(1963).
2486:36876777
2431:34387517
2381:36774674
2269:36905974
2204:36737219
1996:35942900
1858:15652205
1756:37152866
1748:17943495
1659:31229109
1498:19321375
1432:11570614
1264:96812603
1164:17076645
1117:Rheology
1074:See also
926:bacteria
898:microbes
894:vaccines
887:injected
875:rectally
757:lecithin
738:lecithin
732:) and a
649:absinthe
602:pharmacy
598:cleaning
549:Proteins
514:mucilage
504:lecithin
500:Egg yolk
443:rheology
399:buoyancy
387:creaming
362:stable.
337:solvents
261:"out" +
255:emulgere
162:matrix.
102:emulsion
98:emulsion
90:colloids
66:emulsion
3206:topical
3144:enteral
3105:Pessary
2935:Liquids
2908:Smoking
2846:Liquids
2741:Softgel
2688:Liquids
2648:Capsule
2625:enteral
2372:9945801
2151:Witfire
1987:9426722
1882:16 June
1412:Bibcode
1068:latexes
1044:aqueous
1016:effect.
930:viruses
856:topical
848:liquids
708:In food
661:ethanol
610:lotions
572:hormone
568:satiety
564:lipases
510:Mustard
289:scatter
263:mulgere
160:gelatin
94:colloid
88:called
74:liquids
70:mixture
3401:Organs
3282:Lotion
3202:Dermal
3140:Rectal
3115:Douche
2895:Solids
2832:tablet
2797:Solids
2779:buccal
2736:Powder
2701:Elixir
2643:Tablet
2635:Solids
2553:
2519:
2492:
2484:
2476:
2437:
2429:
2421:
2379:
2369:
2361:
2322:
2314:
2275:
2267:
2259:
2210:
2202:
2194:
2078:
2049:
1994:
1984:
1976:
1856:
1848:
1789:
1754:
1746:
1738:
1703:
1695:
1657:
1649:
1579:
1496:
1430:
1349:
1325:
1262:
1201:
1162:
962:porous
914:lipids
883:orally
840:pastes
828:creams
818:, and
783:Butter
684:acacia
679:medium
645:pastis
620:, and
606:creams
594:grease
393:, and
305:yellow
270:casein
235:Note 5
217:Note 4
198:Note 3
190:Note 2
184:Note 1
86:matter
3277:Cream
3241:Paste
3170:Enema
3122:(IUD)
3038:nasal
2960:(MDI)
2868:Spray
2756:Syrup
2490:S2CID
2435:S2CID
2320:S2CID
2273:S2CID
2208:S2CID
1826:(PDF)
1752:S2CID
1701:S2CID
1464:(PDF)
1439:(PDF)
1428:S2CID
1400:(PDF)
1260:S2CID
1238:(PDF)
954:HIV-1
877:, or
846:, or
844:films
734:lemon
655:, or
637:anise
586:water
543:DATEM
313:cream
297:bluer
293:white
175:IUPAC
108:) is
106:phase
68:is a
3502:pump
3354:Skin
3251:DMSO
3246:Film
3034:otic
2989:and
2810:Film
2612:Oral
2551:ISBN
2517:ISBN
2482:PMID
2474:ISSN
2427:PMID
2419:ISSN
2377:PMID
2359:ISSN
2312:ISSN
2265:PMID
2257:ISSN
2200:PMID
2192:ISSN
2076:ISBN
2047:ISBN
1992:PMID
1974:ISSN
1909:2021
1884:2023
1854:PMID
1846:ISSN
1787:ISSN
1744:PMID
1736:ISSN
1693:ISSN
1655:PMID
1647:ISSN
1577:ISBN
1494:PMID
1347:ISBN
1323:ISBN
1291:2019
1219:link
1199:ISBN
1160:PMID
956:and
940:and
863:skin
751:and
730:yolk
703:Uses
686:and
657:raki
653:arak
641:ouzo
608:and
590:soap
584:and
128:for
118:milk
96:and
53:The
2979:Gas
2466:doi
2462:299
2411:doi
2367:PMC
2351:doi
2304:doi
2300:137
2247:hdl
2239:doi
2235:636
2184:doi
2180:305
1982:PMC
1966:doi
1937:Ami
1838:doi
1834:289
1779:doi
1775:192
1728:doi
1685:doi
1681:240
1637:doi
1633:122
1606:doi
1529:hdl
1521:doi
1486:hdl
1476:doi
1420:doi
1315:doi
1252:doi
1191:doi
1152:doi
928:or
806:In
582:oil
468:An
276:).
64:An
3527::
3036:,
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2781:,
2602:,
2515:.
2511:.
2488:.
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1990:.
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1844:.
1832:.
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
