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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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Detalles Bibliográficos
Autor principal:	Mehmood, Tahir
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2021
Materias:	Original Research Papers
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

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