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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Bibliographische Detailangaben

Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 2 vom: 12. März, Seite 156-167
1. Verfasser:	Singh, Prastuty (VerfasserIn)
Weitere Verfasser:	Kaur, Gurkirat, Singh, Arashdeep
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2023
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article characterization clove oil nanoemulsions soy lecithin tween 80 ultrasonic emulsification Lecithins Polysorbates Clove Oil mehr... Emulsions Surface-Active Agents