Preparation and characterisation of water-soluble phytosterol nanodispersions.
The purpose of this study was to prepare and characterise water-soluble phytosterol nanodispersions for food formulation. The effects of several factors were examined: four different types of organic phases (hexane, isopropyl alcohol, ethanol and acetone), the organic to aqueous phase ratio and conv...
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| Main Authors: | , , , , , |
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| 格式: | Article |
| 语言: | English English |
| 出版: |
Elsevier
2011
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/22295/1/Preparation%20and%20characterisation%20of%20water.pdf http://psasir.upm.edu.my/id/eprint/22295/ |
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