Fabrication, characterization and stability of oil in water nano-emulsions produced by apricot gum-pectin complexes

International Journal of Biological Macromolecules

Volumn 103, Issue , 2017, Pages 1285-1293

  Shamsara, Omid ^a,b   Jafari, Seid Mahdi ^a   Muhidinov, Zayniddin K ^b  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

^b Academy of Sciences of the Republic of Tadzhikistan   (Tajikistan)

Author keywords

Apple pectin; Apricot gum; Nano emulsion

Indexed keywords

APRICOT GUM APPLE PECTIN COMPLEX; EMULSIFYING AGENT; PECTIN; PLANT GUM; STABILIZING AGENT; SUNFLOWER OIL; UNCLASSIFIED DRUG; WATER; NANOMATERIAL; OIL;

APPLE; APRICOT; ARTICLE; CHEMICAL ANALYSIS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CREAMING INDEX; DROPLET SIZE; DRUG DELIVERY SYSTEM; ENVIRONMENTAL STRESS; INDEPENDENT VARIABLE; MOLECULAR STABILITY; NANOEMULSION; NANOFABRICATION; NONHUMAN; PH; THERMAL ANALYSIS; ULTRASOUND; ZETA POTENTIAL; CHEMISTRY; TEMPERATURE;

HYDROGEN-ION CONCENTRATION; NANOSTRUCTURES; OILS; PECTINS; PLANT GUMS; PRUNUS ARMENIACA; SONICATION; TEMPERATURE; WATER;

EID: 85020305905     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2017.05.164     Document Type: Article

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