Development and stability evaluation of olive oil nanoemulsion using sucrose ester
Nanoemulsion is a type of emulsion that consist of fine oil-in-water dispersions, with the droplets covering the size range of 20-200nm. It can be achieved through self-emulsification process. One of the processes is through low energy emulsification method. Olive oil was chosen in this study due to...
Saved in:
Main Authors: | Masoud Eid, Ahmad Mustafa, Hasham @ Hisam, Rosnani, Abdul Hamid, Mariani, Ariffin, Farah Diana, Elmarzugi, Nagib Ali |
---|---|
Format: | Conference or Workshop Item |
Language: | English |
Published: |
2014
|
Subjects: | |
Online Access: | http://eprints.utm.my/id/eprint/61235/1/RosnaniHasham%40Hisam2014_DevelopmentandStabilityEvaluationofOliveOil.pdf http://eprints.utm.my/id/eprint/61235/ |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Usage of sugar ester in the preparation of avocado oil nanoemulsion
by: Elmarzugi, Nagib Ali, et al.
Published: (2015) -
Preparation and evaluation of olive oil nanoemulgel
by: Elmarzugi, Nagib Ali
Published: (2014) -
Viscoelastic behavior of olive oil-in-water emulsion stabilized by sucrose fatty acid esters
by: Tan, H.W., et al.
Published: (2011) -
Development and evaluation of nanoemulsion hydrogel
by: Jaradat, Nidal A., et al.
Published: (2015) -
D-optimal design-assisted Elaeis guineensis leaves extract in olive oil-sunflower seed nanoemulsions: development, characterization, and physical stability
by: Bharrathi Romes, Nissha, et al.
Published: (2020)