Optimization of Nanoemulsion Fabrication Using Microfluidization: Role of Surfactant Concentration on Formation and Stability

Food Biophysics

Volumn 11, Issue 1, 2016, Pages 52-59

  Uluata, Sibel ^a,b   Decker, Eric A ^a,c   McClements, D Julian ^a,c  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b INONU UNIVERSITY   (Turkey)

^c KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Delivery systems; Depletion flocculation; Microfluidization; Nanoemulsions; Octadecane; Sodium dodecyl sulfate

Indexed keywords

ANIONIC SURFACTANTS; BIOCHEMISTRY; BIOPHYSICS; DROP FORMATION; DROPS; EMULSIFICATION; FLOCCULATION; SODIUM; SODIUM SULFATE; SURFACE ACTIVE AGENTS;

DELIVERY SYSTEMS; DEPLETION FLOCCULATION; MICROFLUIDIZATION; NANO-EMULSIONS; OCTADECANE;

SODIUM DODECYL SULFATE;

EID: 84957443005     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-015-9416-1     Document Type: Article

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