Optimisation of food grade mixed surfactant‐based l‐ascorbic acid nanoemulsions using response surface methodology
Abstract 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 p...
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| Format: | Article |
| Language: | English |
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Wiley
2021-05-01
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| Series: | IET Nanobiotechnology |
| Online Access: | https://doi.org/10.1049/nbt2.12014 |