Development and stability evaluation of olive oil nanoemulsion using sucrose ester

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...

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Bibliographic Details
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:
TP Chemical technology
Online Access:http://eprints.utm.my/id/eprint/61235/1/RosnaniHasham%40Hisam2014_DevelopmentandStabilityEvaluationofOliveOil.pdf
http://eprints.utm.my/id/eprint/61235/
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Institution: Universiti Teknologi Malaysia
Language: English

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http://eprints.utm.my/id/eprint/61235/1/RosnaniHasham%40Hisam2014_DevelopmentandStabilityEvaluationofOliveOil.pdf
http://eprints.utm.my/id/eprint/61235/

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