Optimization of β-casein stabilized nanoemulsions using experimental mixture design.

@article{Maher2011OptimizationO,
  title={Optimization of β-casein stabilized nanoemulsions using experimental mixture design.},
  author={Patrick G Maher and Mark A. Fenelon and Yankun Zhou and Md Kamrul Haque and Yrj{\"o} H. Roos},
  journal={Journal of food science},
  year={2011},
  volume={76 8},
  pages={C1108-17}
}
The objective of this study was to determine the effect of changing viscosity and glass transition temperature in the continuous phase of nanoemulsion systems on subsequent stability. Formulations comprising of β-casein (2.5%, 5%, 7.5%, and 10% w/w), lactose (0% to 20% w/w), and trehalose (0% to 20% w/w) were generated from Design of Experiments (DOE… CONTINUE READING