Phase inversion emulsification of different vegetable oils using surfactant mixture of cremophor EL and lipase-synthesized glucose monooleate

Phase inversion emulsification of different vegetable oils using surfactant mixture of cremophor EL and lipase-synthesized glucose monooleate

A sugar-fatty acid ester, named glucose monooleate (GluO) was synthesized using commercial immobilized lipase B from Candida antarctica. A preparation of oil-in-water (O/W) emulsion using a combination of non-ionic surfactant mixture, i.e., GluO and Cremophor EL (CrEL), and different vegetable oils,...

Full description

Saved in:
Bibliographic Details
Main Authors: Ishak, Khairul Anwar, Fadzil, Muhammad Fakhrurazi Ahmad, Annuar, Mohamad Suffian Mohamad
Format: Article
Published: Elsevier 2021
Subjects:
Q Science (General)
QH301 Biology
T Technology (General)
Online Access:http://eprints.um.edu.my/27193/
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Universiti Malaya

Internet

http://eprints.um.edu.my/27193/

Similar Items