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Self-Nanoemulsification of Healthy Oils to Enhance the Solubility of Lipophilic Drugs
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pH-responsive emulsification and stability of high internal phase emulsions stabilized by octenyl succinic acid soy

Liwen Xin1, Shengnan Wang2, Shujie Shi1

  • 1College of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Food Chemistry
|February 25, 2026
PubMed

Keywords:
Emulsifying propertiesInterfacial behaviorOctenyl succinate anhydrideSoy hull polysaccharidesStructure characterization

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