Physicochemical Characteristics of Mixed Surfactant-Stabilized l-Ascorbic Acid Nanoemulsions during Storage
The incorporation of l-ascorbic acid into food products is challenging for food industries due to its chemical instability. This study was conducted to develop a nanoemulsion-based effective colloidal system for the incorporation of l-ascorbic acid (LAA) in functional food products. l-ascorbic acid...
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| Veröffentlicht in: | Langmuir : the ACS journal of surfaces and colloids. - 1999. - 38(2022), 31 vom: 09. Aug., Seite 9500-9506
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| 1. Verfasser: |
Mehmood, Tahir
(VerfasserIn) |
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| Weitere Verfasser: |
Ahmed, Anwaar,
Ahmad, Zulfiqar,
Javed, Muhammad Sameem,
Sharif, Hafiz Rizwan,
Shah, Faiz-Ul-Hassan,
Imran, Muhammad,
Abdelgawad, Mohamed A,
Murtaza, Shamas |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2022
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| Zugriff auf das übergeordnete Werk: | Langmuir : the ACS journal of surfaces and colloids
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| Schlagworte: | Journal Article
Emulsions
Excipients
Surface-Active Agents
Ascorbic Acid
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