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Optimisation of food grade mixed surfactant‐based l‐ascorbic acid nanoemulsions using response surface methodology
Co‐surfactant free l‐ascorbic acid (LAA) nanoemulsions were prepared using mixed surfactants (Soya lecithin and Tween 80). Response surface methodology (RSM) was used to optimise the emulsifying conditions for LAA nanoemulsions. The effects of water proportion (6%–14% w/w), homogenisation pressure (...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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John Wiley and Sons Inc.
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8675843/ https://www.ncbi.nlm.nih.gov/pubmed/34694664 http://dx.doi.org/10.1049/nbt2.12014 |