Ultrasonic assisted formation and stability of mustard oil in water nanoemulsion: Effect of process parameters and their optimization

详细信息    查看全文

• 作者：Jitendra Carpenter ; Virendra Kumar Saharan ; ^{vksaharan.chem@mnit.ac.in}
• 关键词：Nanoemulsion ; Ultrasonication ; Cavitation ; Hydrophilic Lipophilic Balance ; Kinetic stability ; Food emulsion
• 刊名：Ultrasonics Sonochemistry
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：35
• 期：part_PA
• 页码：422-430
• 全文大小：989 K
• 卷排序：35

文摘

Cavitationally prepared mustard oil in water nanoemulsion. Investigation of process parameters and their effect on the droplet size and stability of emulsion. The kinetic stability of the emulsion under the shear of centrifuge and thermal stress condition was evaluated. Nanoemulsion proved its stability against creaming for 3 months.