Physical, morphological and storage stability of clove oil nanoemulsion based delivery system

Clove oil based Nanoemulsions (NE) were prepared ultrasonically using Tween 80 and soy lecithin as synthetic and natural surfactants, respectively. The developed NEs were characterized for various parameters (particle size, polydispersity index, zeta potential, morphology, viscosity, colour, turbidi...

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Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 2 vom: 12. März, Seite 156-167
Auteur principal:	Singh, Prastuty (Auteur)
Autres auteurs:	Kaur, Gurkirat, Singh, Arashdeep
Format:	Article en ligne
Langue:	English
Publié:	2023
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article characterization clove oil nanoemulsions soy lecithin tween 80 ultrasonic emulsification Lecithins Polysorbates Clove Oil plus... Emulsions Surface-Active Agents