influence of casein and inulin on the properties of fish oil nano-emulsion
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abstract
the purpose of this study is to produce an oil-in-water nano-emulsion by ultrasonication. casein combined with inulin used as continuous phase, while dispersed phase consisted of fish oil. the size of the nano-emulsion and the ph of nano-emulsion were characterized. ultrasound has been used for preparing emulsion by 24 khz intensity for 120 seconds. prepared nano-emulsion was investigated by particle matrix. result shows that ultrasonication is an efficient emulsification technique producing small emulsion droplets. nano-emulsions were very small droplet size (
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Journal title:
international journal of bio-inorganic hybrid nanomaterialsجلد ۱، شماره ۳، صفحات ۱۶۹-۱۷۳
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