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Desenvolvimento e estudo da estabilidade de nanoemulsões do tipo óleo em água com óleos vegetais
(Universidade Federal de São Carlos, 2011-10-11)
A low energy emulsification method was used to prepare o/w emulsions of sweet almond or Brazil nut oils stabilized by Tween 80 and Span 80. Stable nano emulsions with droplet size of 160 nm and 270 nm were obtained for ...