Volume 9, Issue 5 pp. 249-252

Original Article

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Echogenicity caused by stable microbubbles in a protein-lipid emulsion

Peter L. Davis MD,

Peter L. Davis MD

Department of Radiology and the Cardiovascular Research Institute, University of California, San Francisco

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Roy A. Filly MD,

Corresponding Author

Roy A. Filly MD

Department of Radiology and the Cardiovascular Research Institute, University of California, San Francisco

Picker Scholar, James Picker Foundation.

Chief, Section Diagnostic Ultrasound, Department of Radiology, University of California, San Francisco, CA 94143Search for more papers by this author

Jon Goerke MD,

Jon Goerke MD

Department of Radiology and the Cardiovascular Research Institute, University of California, San Francisco

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Peter L. Davis MD,

Peter L. Davis MD

Department of Radiology and the Cardiovascular Research Institute, University of California, San Francisco

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Roy A. Filly MD,

Corresponding Author

Roy A. Filly MD

Department of Radiology and the Cardiovascular Research Institute, University of California, San Francisco

Picker Scholar, James Picker Foundation.

Chief, Section Diagnostic Ultrasound, Department of Radiology, University of California, San Francisco, CA 94143Search for more papers by this author

Jon Goerke MD,

Jon Goerke MD

Department of Radiology and the Cardiovascular Research Institute, University of California, San Francisco

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First published: June 1981

https://doi.org/10.1002/jcu.1870090509

Citations: 4

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Abstract

Some investigators have hypothesized that the echogenicity of natural emulsions is due to protein-lipid interfaces. An in vitro investigation of these phenomena indicates that the observed echoes are the result of entrapped microbubbles that can remain relativelystable in certain naturally occurring products, such as buttermilk.

References

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Volume9, Issue5

June 1981

Pages 249-252

Echogenicity caused by stable microbubbles in a protein-lipid emulsion

Abstract

References

Citing Literature

References

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Echogenicity caused by stable microbubbles in a protein-lipid emulsion

Abstract

References

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