Influence of the Acidity of Olive Oil on the Stability of O/W Nanoemulsions
This study examines how olive oil acidity affects the stability of oil-in-water (O/W) nanoemulsions. Nanoemulsions were prepared using oils of 0.33, 4.67, and 12.66% <i>w</i>/<i>w</i> acidity, at 5, 10 and 15% <i>v</i>/<i>v</i> oil and 1.0, 1.5 and 2.0% <i>v</i>/<i>v</i> Tween-80, and stored for 120...
Uloženo v:
| Hlavní autoři: | , , , , |
|---|---|
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI AG
2026-05-01
|
| Edice: | AppliedChem |
| Témata: | |
| On-line přístup: | https://www.mdpi.com/2673-9623/6/2/33 |
| Tagy: |
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
|