questionsmedicales.fr
Préparations pharmaceutiques
Colloïdes
Émulsions
Émulsions : Questions médicales fréquentes
Symptômes
5
Allergie
Éruptions cutanées
Effets secondaires
Émulsions
Prévention
5
Conservation
Émulsions maison
Traitements
5
Stabilisation
Émulsifiants
Agents émulsifiants
Lécithine
Irritations cutanées
Hydratation
Absorption
Nanoparticules
Complications
5
Complications
Irritations
Instabilité
Réactions cutanées
Réaction allergique
Consultation médicale
Facteurs de risque
5
Facteurs de risque
Peau sensible
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"name": "Quelles sont les phases d'une émulsion ?",
"position": 3,
"acceptedAnswer": {
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"text": "Les émulsions contiennent généralement une phase aqueuse et une phase huileuse."
}
},
{
"@type": "Question",
"name": "Comment évaluer la qualité d'une émulsion ?",
"position": 4,
"acceptedAnswer": {
"@type": "Answer",
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}
},
{
"@type": "Question",
"name": "Quels indicateurs de dégradation d'une émulsion ?",
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{
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"@type": "Question",
"name": "Les émulsions peuvent-elles causer des effets secondaires ?",
"position": 9,
"acceptedAnswer": {
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{
"@type": "Question",
"name": "Quels symptômes d'une émulsion instable ?",
"position": 10,
"acceptedAnswer": {
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{
"@type": "Question",
"name": "Comment éviter la dégradation des émulsions ?",
"position": 11,
"acceptedAnswer": {
"@type": "Answer",
"text": "Conserver les émulsions à l'abri de la chaleur et de la lumière pour éviter la dégradation."
}
},
{
"@type": "Question",
"name": "Quelles pratiques pour une bonne émulsion ?",
"position": 12,
"acceptedAnswer": {
"@type": "Answer",
"text": "Utiliser des ingrédients de qualité et respecter les proportions lors de la formulation."
}
},
{
"@type": "Question",
"name": "Comment choisir une émulsion adaptée ?",
"position": 13,
"acceptedAnswer": {
"@type": "Answer",
"text": "Choisir une émulsion en fonction de votre type de peau et de ses besoins spécifiques."
}
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{
"@type": "Question",
"name": "Quels tests avant l'utilisation d'une émulsion ?",
"position": 14,
"acceptedAnswer": {
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}
},
{
"@type": "Question",
"name": "Comment conserver une émulsion maison ?",
"position": 15,
"acceptedAnswer": {
"@type": "Answer",
"text": "Conserver dans un endroit frais et sombre, et utiliser des conservateurs naturels si possible."
}
},
{
"@type": "Question",
"name": "Comment stabiliser une émulsion ?",
"position": 16,
"acceptedAnswer": {
"@type": "Answer",
"text": "L'ajout d'agents émulsifiants et le contrôle du pH aident à stabiliser les émulsions."
}
},
{
"@type": "Question",
"name": "Quels agents émulsifiants sont utilisés ?",
"position": 17,
"acceptedAnswer": {
"@type": "Answer",
"text": "Des agents comme la lécithine ou les esters de sorbitan sont couramment utilisés."
}
},
{
"@type": "Question",
"name": "Comment formuler une émulsion efficace ?",
"position": 18,
"acceptedAnswer": {
"@type": "Answer",
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}
},
{
"@type": "Question",
"name": "Quels traitements pour les irritations cutanées ?",
"position": 19,
"acceptedAnswer": {
"@type": "Answer",
"text": "Des émulsions apaisantes contenant des ingrédients hydratants peuvent soulager les irritations."
}
},
{
"@type": "Question",
"name": "Comment améliorer l'absorption d'une émulsion ?",
"position": 20,
"acceptedAnswer": {
"@type": "Answer",
"text": "L'utilisation de nanoparticules peut améliorer l'absorption des émulsions par la peau."
}
},
{
"@type": "Question",
"name": "Quelles complications d'une émulsion mal formulée ?",
"position": 21,
"acceptedAnswer": {
"@type": "Answer",
"text": "Une émulsion mal formulée peut entraîner des irritations cutanées ou des allergies."
}
},
{
"@type": "Question",
"name": "Comment une émulsion instable affecte-t-elle la peau ?",
"position": 22,
"acceptedAnswer": {
"@type": "Answer",
"text": "Une émulsion instable peut provoquer des réactions cutanées indésirables et des irritations."
}
},
{
"@type": "Question",
"name": "Quels risques d'une émulsion périmée ?",
"position": 23,
"acceptedAnswer": {
"@type": "Answer",
"text": "Une émulsion périmée peut perdre son efficacité et causer des infections cutanées."
}
},
{
"@type": "Question",
"name": "Comment gérer une réaction allergique à une émulsion ?",
"position": 24,
"acceptedAnswer": {
"@type": "Answer",
"text": "Cesser l'utilisation immédiatement et consulter un médecin en cas de réaction sévère."
}
},
{
"@type": "Question",
"name": "Quelles sont les conséquences d'une mauvaise application ?",
"position": 25,
"acceptedAnswer": {
"@type": "Answer",
"text": "Une mauvaise application peut entraîner une absorption inégale et des irritations."
}
},
{
"@type": "Question",
"name": "Quels facteurs augmentent le risque d'irritation ?",
"position": 26,
"acceptedAnswer": {
"@type": "Answer",
"text": "Les peaux sensibles, les allergies et l'utilisation de produits inadaptés augmentent le risque."
}
},
{
"@type": "Question",
"name": "Comment l'âge influence-t-il l'utilisation des émulsions ?",
"position": 27,
"acceptedAnswer": {
"@type": "Answer",
"text": "Avec l'âge, la peau devient plus sèche, rendant les émulsions hydratantes plus nécessaires."
}
},
{
"@type": "Question",
"name": "Quels ingrédients à éviter dans les émulsions ?",
"position": 28,
"acceptedAnswer": {
"@type": "Answer",
"text": "Éviter les parfums et les conservateurs agressifs qui peuvent irriter la peau."
}
},
{
"@type": "Question",
"name": "Comment le climat affecte-t-il l'utilisation des émulsions ?",
"position": 29,
"acceptedAnswer": {
"@type": "Answer",
"text": "Les climats secs peuvent nécessiter des émulsions plus riches pour maintenir l'hydratation."
}
},
{
"@type": "Question",
"name": "Quels comportements augmentent le risque d'allergies ?",
"position": 30,
"acceptedAnswer": {
"@type": "Answer",
"text": "L'utilisation fréquente de nouveaux produits sans test préalable augmente le risque d'allergies."
}
}
]
}
]
}
Expert en Médecine, Optimisation des Parcours de Soins et Révision Médicale
Validation scientifique effectuée le 28/01/2026
Contenu vérifié selon les dernières recommandations médicales
3 publications dans cette catégorie
Publications dans "Émulsions" :
3 publications dans cette catégorie
Affiliations :
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Publications dans "Émulsions" :
3 publications dans cette catégorie
Affiliations :
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Publications dans "Émulsions" :
3 publications dans cette catégorie
Affiliations :
Van der Waals-Zeeman Institute, Institute of Physics, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands.
Publications dans "Émulsions" :
2 publications dans cette catégorie
Affiliations :
Department of Polymer Science and Engineering, University of Massachusetts, Amherst, Massachusetts 01003, United States.
Materials Sciences Division, Lawrence Berkeley National Laboratory, Berkeley, California 94720, United States.
Publications dans "Émulsions" :
2 publications dans cette catégorie
Affiliations :
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Publications dans "Émulsions" :
2 publications dans cette catégorie
Affiliations :
The Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China.
Publications dans "Émulsions" :
2 publications dans cette catégorie
Affiliations :
The Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China.
Publications dans "Émulsions" :
2 publications dans cette catégorie
Affiliations :
The Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China.
Publications dans "Émulsions" :
2 publications dans cette catégorie
Affiliations :
Van der Waals-Zeeman Institute, Institute of Physics, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands.
Unilever Innovation Center Wageningen, Bronland 14, 6708 WH Wageningen, The Netherlands.
Publications dans "Émulsions" :
2 publications dans cette catégorie
Affiliations :
Van der Waals-Zeeman Institute, Institute of Physics, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands.
Unilever Innovation Center Wageningen, Bronland 14, 6708 WH Wageningen, The Netherlands.
Soft Condensed Matter, Debye Institute for Nanomaterials Science, Utrecht University, Princetonplein 5, 3584 CC Utrecht, The Netherlands.
Publications dans "Émulsions" :
2 publications dans cette catégorie
Affiliations :
Van der Waals-Zeeman Institute, Institute of Physics, University of Amsterdam, Amsterdam, The Netherlands.
Publications dans "Émulsions" :
2 publications dans cette catégorie
Affiliations :
Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, UNICAMP, 13083-862 Campinas, Brazil.
Publications dans "Émulsions" :
1 publication dans cette catégorie
Affiliations :
Key Laboratory of Quantum Precision Measurement, College of Science, Zhejiang University of Technology, Hangzhou, China.
Publications dans "Émulsions" :
1 publication dans cette catégorie
Affiliations :
College of Optical and Electronic Technology, China Jiliang University, Hangzhou China.
Key Lab of Zhejiang Province on Modern Measurement Technology and Instruments, Hangzhou, China.
Publications dans "Émulsions" :
1 publication dans cette catégorie
Affiliations :
College of Optical and Electronic Technology, China Jiliang University, Hangzhou China.
Key Lab of Zhejiang Province on Modern Measurement Technology and Instruments, Hangzhou, China.
Publications dans "Émulsions" :
1 publication dans cette catégorie
Affiliations :
College of Optical and Electronic Technology, China Jiliang University, Hangzhou China.
Key Lab of Zhejiang Province on Modern Measurement Technology and Instruments, Hangzhou, China.
Publications dans "Émulsions" :
1 publication dans cette catégorie
Affiliations :
College of Optical and Electronic Technology, China Jiliang University, Hangzhou China.
Key Lab of Zhejiang Province on Modern Measurement Technology and Instruments, Hangzhou, China.
Publications dans "Émulsions" :
1 publication dans cette catégorie
Affiliations :
College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China. lijiezhu325@126.com.
Publications dans "Émulsions" :
1 publication dans cette catégorie
Affiliations :
College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China. lijiezhu325@126.com.
Publications dans "Émulsions" :
Amorphous taro starch (TS)/whey protein isolate (WPI) mixtures were prepared using pasting treatment. The TS/WPI mixtures and their stabilized emulsions were characterized to determine the emulsion st...
Lutein has many physiological functions like antioxidation, anti-cancer, and anti-inflammation, which presents good potential in the development of functional food for eye protection. However, the hyd...
Interfacial microbial degradation of alkane in Pickering emulsions stabilized by hydrophobic bacterial cells is a new mechanism for microbial degradation of water-insoluble chemicals, where both water...
Emulsions are implemented in the fabrication of a wide array of foods and therefore are of great importance in food science. However, the application of emulsions in food production is restricted by t...
Critically ill pediatric patients often require parenteral nutrition (PN) in the intensive care unit (ICU). Literature suggests mixed lipid emulsions (LE) with soybean oil reduction strategies may imp...
To examine the association of a hospital-wide switch to a mixed-lipid formula (4-OLE) with pediatric outcomes....
Retrospective cohort study at a large US academic referral center. Pediatric patients aged 1 month to 17 years requiring parenteral nutrition from May 2016 to September 2019 were included. Data were a...
In 2017, Duke University Health System fully converted to a soybean oil/MCT/olive/fish oil lipid (4-OLE) from pure soybean oil-based LE in pediatric patients. Pediatric patients before the change (Int...
Clinical outcomes were compared between treatment periods via multivariable regression models. The primary outcome was hospital length of stay (LOS). Fourteen secondary outcomes included hospital mort...
A total of 684 children dependent on PN were identified (342 were critically ill), with 30% (206 children) in the preswitch (IL) period and 70% (478 children) in the postswitch (4-OLE) period; 123 wer...
In this observational study of clinical outcomes among children dependent on PN, a switch to 4-OLE in a large academic hospital was associated with a significant decrease in hospital LOS in ICU and no...
The properties of emulsions could be affected by the interactions between the components and network stabilization effect, which are commonly adjusted by changes in pH, ionic strength and temperature....
Glioblastoma multiforme (GBM) is a hypoxic tumor resistant to radiotherapy. The purpose of this study was to assess the safety and efficacy of a novel oxygen therapeutic, dodecafluoropentane emulsion ...
In this multicenter phase Ib/II dose-escalation study, patients were administered DDFPe via intravenous infusion (0.05, 0.10, or 0.17 mL/kg) while breathing supplemental oxygen prior to each 2 Gy frac...
Eleven patients were enrolled. DDFPe combined with radiotherapy and TMZ was well tolerated in most patients. Two patients developed delayed grade 3 radiation necrosis during dose escalation, one each ...
This trial, although small, showed that the use of DDFPe as a radiosensitizer in patients with GBM was generally safe and may provide a survival benefit. This is also the first time than TOLD MRI has ...
This study shows that DDFPe can be safely administered to patients, and it is the first-in-human study to show reversal of hypoxia in GBM as measured by TOLD MRI. This strategy is being used in a larg...
Oil-in-water emulsions (EM) have been extensively used for the encapsulation of lipophilic bioactive compounds and posterior incorporation into food matrices to obtain functional foods. Conversely, no...
Emulsion stability and sustained-release can be improved with a non-covalent complexing of a soybean protein isolate (SPI) with -tannic acid (TA) and dynamic high-pressure microfluidization (DHPM). Th...