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Stability of Orange Oil-in-Water Emulsions Prepared by Multilayer Membranes
Due to the small molecular size of orange oil, primary orange oil–in-water emulsion can easily undergo Ostwald ripening destabilization. To improve the stability of orange oil emulsion, multilayer emul- sion was prepared ...
Interfacial and emulsifying properties of sucrose ester in coconut milk emulsions in comparison with Tween
In this study, sucrose esters were presented as a promising alternative to petrochemically synthesized Tweens for application in coconut milk emulsions. The interfacial and emulsiﬁer properties of sucrose ester (SE), ...