2018
DOI: 10.1007/978-981-10-6986-4_2
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Food Nanoemulsions: Stability, Benefits and Applications

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Cited by 9 publications
(4 citation statements)
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“…Additionally, it can protect against oxidation and hydrolysis, thus improving the stability of chemically unstable active ingredients like astaxanthin. 8,25,26 One influential factor in nanoemulsion formation is the choice of surfactant type and concentration. Selecting the right surfactant is crucial to ensure safety (avoiding irritation) and to ensure that the amount of surfactant used in the formulation is sufficient to stabilise the nanoemulsion droplets.…”
Section: Resultszandydiscussionmentioning
confidence: 99%
“…Additionally, it can protect against oxidation and hydrolysis, thus improving the stability of chemically unstable active ingredients like astaxanthin. 8,25,26 One influential factor in nanoemulsion formation is the choice of surfactant type and concentration. Selecting the right surfactant is crucial to ensure safety (avoiding irritation) and to ensure that the amount of surfactant used in the formulation is sufficient to stabilise the nanoemulsion droplets.…”
Section: Resultszandydiscussionmentioning
confidence: 99%
“…Briefly, 2 mL of nanoemulsion was added to 500 mL of 0.1N HCl, and the experiment was conducted at 50 rpm and 37±0.5°C, and the Formulation was kept under visual inspection for the appearance of precipitation if any. 20,28…”
Section: Dispersibility Studymentioning
confidence: 99%
“…The morphology and size of Globules were investigated by employing SEM. 19,20,28 The investigation was performed by keeping the optimized lyophilized NIMO nanoemulsion on a metal plate and dried under a vacuum to form a dry film, followed by observation under SEM.…”
Section: Scanning Electron Microscopy (Sem)mentioning
confidence: 99%
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