Formation and stability of W/O microemulsion formed by food grade ingredients and its oral delivery of insulin in mice

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...

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Bibliographic Details
Main Authors:	Yue Li, Wallace Yokoyama, Shengnan Xu, Song Zhu, Jianguo Ma, Fang Zhong
Format:	Article
Language:	English
Published:	Elsevier 2017-03-01
Series:	Journal of Functional Foods
Subjects:	Insulin Microemulsion Stability Glucose tolerance test Formula
Online Access:	http://www.sciencedirect.com/science/article/pii/S1756464617300063

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