Journal of food science, 76(1), C21-C30 (2011-05-04)
The ability of palm oil (PO) to crystallize as beta prime polymorph has made it an attractive option for the production of margarine fat (MF). Palm stearin (PS) expresses similar crystallization behavior and is considered one of the best substitutes
International journal of pharmaceutics, 473(1-2), 87-94 (2014-06-28)
The work is aimed at investigating the polymorphism and the phase transition kinetics of binary lipid mixtures with potential application in controlled drug delivery. The lipid systems, constituted of glyceryl tristearate (GTS) added with different amounts (1.0-7.5% w/w) of a
Journal of oleo science, 60(7), 333-338 (2011-06-28)
Lard being an edible fat could be used in different forms in food systems. In this study, composition and thermal analysis of lard stearin (LS) and lard olein (LO) were undertaken to determine some common parameters which would enable their
Journal of microencapsulation, 29(3), 225-233 (2012-01-03)
The aim of this study was to prepare lipid microparticles (LMs) loaded with the polar bronchodilator agent salbutamol, and designed for sustained release pulmonary delivery. The microparticles were produced by melt emulsification followed by a sonication step, using different biocompatible
Journal of agricultural and food chemistry, 60(16), 4126-4135 (2012-03-10)
The stability, crystallization, and melting behavior of canola stearin (CaSt) solid lipid nanoparticle dispersions (SLN) and canola oil-in-water emulsions (COE) with 10 wt % Poloxamer 188 (P188) or Tween 20 (T20) with and without 0.1 wt % β-carotene (BC) were
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