Factors Affecting the Production and Stability of Optimal Formulation of Nanoemulsion Containing Vitamin A and D by Spontaneous Production
Due to their unique functional properties, using nanoemulsions for the enrichment of many hydrophobic compounds in beverages is beneficial. In this study, vitamins A and D nano emulsions produced by spontaneous formation using various surfactants (tween 60, 80 and 85) and corn oil and miglyol 812 as...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2018-10-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_74192_818f2752418913027f9a744ed7205d9a.pdf |