Guttoff, Marrisa <br/><br/>
Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: factors affecting particle size and stability.  [electronic resource] 

 -  Food chemistry  Mar 2015 
 - 117-22 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2014.08.087  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Dietary Supplements<br/>Drug Delivery Systems<br/>Emulsions--chemistry<br/>Nanoparticles--chemistry<br/>Particle Size<br/>Polysorbates--chemistry<br/>Sodium Dodecyl Sulfate--chemistry<br/>Surface-Active Agents--chemistry<br/>Temperature<br/>Vitamin D--administration & dosage