Effect of aqueous pH and electrolyte concentration on structure, stability and flow behavior of non-ionic surfactant based solid lipid nanoparticles.

@article{Choi2014EffectOA,
  title={Effect of aqueous pH and electrolyte concentration on structure, stability and flow behavior of non-ionic surfactant based solid lipid nanoparticles.},
  author={Kyeong-Ok Choi and N. P. Aditya and Sanghoon Ko},
  journal={Food chemistry},
  year={2014},
  volume={147},
  pages={239-44}
}
The effects of pH and electrolyte concentration on the structure evolution, polymorphism, flow behavior and stability of solid lipid nanoparticles (SLNs), stabilized by the food-grade non-ionic surfactant Tween 80, were investigated. Development of a lipid crystal was governed by thermodynamically stable β- and β'-subunits and relative crystallinity decreased with increasing pH and electrolyte concentration. Aqueous stability and dispersibility increased with increasing pH and decreased with… CONTINUE READING

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