Surface, rheopexy, digestive stability and toxicity of olive oil emulsions stabilized by chitin nanocrystals for vitamin D3 delivery

Pickering emulsions are of interest in medicament transport systems. The properties of emulsions are influenced by the type of oil and the surface structure of nanoparticles-stabilizers. The process of formation of o/w emulsions of olive oil stabilized by chitin nanocrystals was investigated, their...

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Veröffentlicht in:	Carbohydrate polymers 2022-05, Vol.284, p.119162-119162, Article 119162
Hauptverfasser:	Torlopov, Mikhail A., Vaseneva, Irina N., Mikhaylov, Vasily I., Martakov, Ilia S., Legki, Philipp V., Paderin, Nikita M., Sitnikov, Petr A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acute oral toxicity Chitin - chemistry Chitin nanocrystals Cholecalciferol - chemistry Emulsion gel Emulsions - chemistry Nanoparticles - chemistry Nanoparticles - toxicity Olive Oil Particle Size Pickering emulsion Rheopexy Water - chemistry
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