phase inversion temperature Latest Research Papers

A comprehensive study from Curcuma longa to powder nano curcuminoids has been carried out. Combining of both low energy method (Phase Inversion Temperature) and high-energy method (Ultrasonication), a series of...

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Preparation of Tamanu Oil Nanoemulsions by Phase Inversion Temperature

IOP Conference Series Materials Science and Engineering ◽

10.1088/1757-899x/991/1/012116 ◽

2020 ◽

Vol 991 ◽

pp. 012116

Author(s):

D H Pham ◽

T T Nguyen

Keyword(s):

Phase Inversion ◽

Inversion Temperature ◽

Phase Inversion Temperature

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Influence of oil phase, surfactant on nano-emulsion based on essential oil from orange using phase inversion temperature method

IOP Conference Series Materials Science and Engineering ◽

10.1088/1757-899x/991/1/012043 ◽

2020 ◽

Vol 991 ◽

pp. 012043

Author(s):

D N Do ◽

D P Nguyen ◽

H D Pham ◽

T A Trieu ◽

X C Luu

Keyword(s):

Essential Oil ◽

Phase Inversion ◽

Inversion Temperature ◽

Temperature Method ◽

Nano Emulsion ◽

Phase Inversion Temperature

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The Effect of NaCl Concentration on the Phase Inversion Temperature and Droplet Sizes of Liquid Paraffin Nanoemulsions

Russian Journal of Applied Chemistry ◽

10.1134/s1070427220060191 ◽

2020 ◽

Vol 93 (6) ◽

pp. 916-919

Author(s):

Ali Mohammad Astaraki ◽

Farideh Shirvani

Keyword(s):

Phase Inversion ◽

Liquid Paraffin ◽

Inversion Temperature ◽

Nacl Concentration ◽

Droplet Sizes ◽

Phase Inversion Temperature

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Phase inversion temperature-fabricated cinnamon oil nanoemulsion as a natural preservative for prolonging shelf-life of chilled Asian seabass (Lates calcarifer) fillets

LWT ◽

10.1016/j.lwt.2020.109122 ◽

2020 ◽

Vol 125 ◽

pp. 109122 ◽

Cited By ~ 4

Author(s):

Piyanan Chuesiang ◽

Romanee Sanguandeekul ◽

Ubonrat Siripatrawan

Keyword(s):

Shelf Life ◽

Phase Inversion ◽

Lates Calcarifer ◽

Cinnamon Oil ◽

Natural Preservative ◽

Asian Seabass ◽

Inversion Temperature ◽

Phase Inversion Temperature

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Formulation of black pepper ( Piper nigrum L.) essential oil nano‐emulsion via phase inversion temperature method

Food Science & Nutrition ◽

10.1002/fsn3.1422 ◽

2020 ◽

Vol 8 (4) ◽

pp. 1741-1752

Author(s):

Truong Dam Thai Vinh ◽

Ly Thi Minh Hien ◽

Dong Thi Anh Dao

Keyword(s):

Essential Oil ◽

Phase Inversion ◽

Black Pepper ◽

Piper Nigrum ◽

Inversion Temperature ◽

Temperature Method ◽

Nano Emulsion ◽

Phase Inversion Temperature

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Key features of nano-emulsion formation by the phase inversion temperature method

Journal of Dispersion Science and Technology ◽

10.1080/01932691.2020.1724800 ◽

2020 ◽

pp. 1-9 ◽

Cited By ~ 1

Author(s):

Jin Feng ◽

Jordi Esquena ◽

Carlos Rodriguez-Abreu ◽

Conxita Solans

Keyword(s):

Phase Inversion ◽

Inversion Temperature ◽

Temperature Method ◽

Key Features ◽

Nano Emulsion ◽

Phase Inversion Temperature

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phase inversion temperature
Recently Published Documents

TOTAL DOCUMENTS

H-INDEX

Non‐linear changes in phase inversion temperature for oil and water emulsions of nonionic surfactant mixtures

Development and optimization of drug-loaded nanoemulsion system by phase inversion temperature (PIT) method using Box-Behnken design.

Facile synthesis of novel nano curcuminoids – sacha inchi oil using the phase inversion temperature (PIT) method: Characterization and antioxidant activity

Fabrication of the narrow size nano curcuminoids emulsion by combining phase inversion temperature and ultrasonication: preparation and bioactivity

Preparation of Tamanu Oil Nanoemulsions by Phase Inversion Temperature

Influence of oil phase, surfactant on nano-emulsion based on essential oil from orange using phase inversion temperature method

The Effect of NaCl Concentration on the Phase Inversion Temperature and Droplet Sizes of Liquid Paraffin Nanoemulsions

Phase inversion temperature-fabricated cinnamon oil nanoemulsion as a natural preservative for prolonging shelf-life of chilled Asian seabass (Lates calcarifer) fillets

Formulation of black pepper ( Piper nigrum L.) essential oil nano‐emulsion via phase inversion temperature method

Key features of nano-emulsion formation by the phase inversion temperature method

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phase inversion temperatureRecently Published Documents

TOTAL DOCUMENTS

H-INDEX

Non‐linear changes in phase inversion temperature for oil and water emulsions of nonionic surfactant mixtures

Development and optimization of drug-loaded nanoemulsion system by phase inversion temperature (PIT) method using Box-Behnken design.

Facile synthesis of novel nano curcuminoids – sacha inchi oil using the phase inversion temperature (PIT) method: Characterization and antioxidant activity

Fabrication of the narrow size nano curcuminoids emulsion by combining phase inversion temperature and ultrasonication: preparation and bioactivity

Preparation of Tamanu Oil Nanoemulsions by Phase Inversion Temperature

Influence of oil phase, surfactant on nano-emulsion based on essential oil from orange using phase inversion temperature method

The Effect of NaCl Concentration on the Phase Inversion Temperature and Droplet Sizes of Liquid Paraffin Nanoemulsions

Phase inversion temperature-fabricated cinnamon oil nanoemulsion as a natural preservative for prolonging shelf-life of chilled Asian seabass (Lates calcarifer) fillets

Formulation of black pepper ( Piper nigrum L.) essential oil nano‐emulsion via phase inversion temperature method

Key features of nano-emulsion formation by the phase inversion temperature method

phase inversion temperature
Recently Published Documents