Formulation and stability of whitening VCO-in-water nano-cream
Formulation and stability of whitening VCO-in-water nano-cream
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DOI：
10.1016/j.ijpharm.2009.02.011
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发表时间：
2009-05-21
影响因子：
5.8
通讯作者：
Baie, Saringat
中科院分区：
文献类型：
--
作者：
Al-Edresi, Sarmad;Baie, Saringat
通过使用乳液转化点方法制备由作为乳化剂的Emuestrium Kappa（R）稳定的奶油形式的水包初榨椰子油（VCO）纳米乳液。具有液滴尺寸的纳米乳液
Virgin coconut oil (VCO)-in-water, nano-emulsion in the form of cream stabilized by Emulium Kappa (R) as an emulsifier, was prepared by using the Emulsion Inversion Point method. A nano-emulsion with droplet size