Development and stability evaluation of olive oil nanoemulsion using sucrose ester
Nanoemulsion is a type of emulsion that consist of fine oil-in-water dispersions, with the droplets covering the size range of 20-200nm. It can be achieved through self-emulsification process. One of the processes is through low energy emulsification method. Olive oil was chosen in this study due to...
| Main Authors: | , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2014
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| Subjects: | |
| Online Access: | http://eprints.utm.my/61235/1/RosnaniHasham%40Hisam2014_DevelopmentandStabilityEvaluationofOliveOil.pdf |