Effect of ultrasonication, pH and heating on stability of apricot gum-lactoglobuline two layer nanoemulsions.

@article{Shamsara2015EffectOU,
  title={Effect of ultrasonication, pH and heating on stability of apricot gum-lactoglobuline two layer nanoemulsions.},
  author={Omid Shamsara and Zayniddin Kamarovich Muhidinov and Seid Mahdi Jafari and Jamshed Bobokalonov and Abduvaly Jonmurodov and Mostafa Taghvaei and Mont Kumpugdee-Vollrath},
  journal={International journal of biological macromolecules},
  year={2015},
  volume={81},
  pages={1019-25}
}
The objectives of this study were to evaluate the effect of apricot gum-lactoglobuline (AG/LgC) ratio, thermal treatment, sonication with different times and amplitudes and pH, on double layer sunflower oil in water emulsion stability. The emulsion stability was determined by the evaluation of emulsion performance indices including particle size, zeta… CONTINUE READING