Fatty acid profiles of olive oil and moringa oil and their influence on nanoemulsion formation via D-phase emulsification using bakuchiol as a model active compound
Nattha Inmuangkham, Plernta Sukjarernchaikul, Sukanya Thepwatee, Jayanant Iemsam-arng
Topics & Concepts
Oleic acidChemistryZeta potentialStearic acidDispersityLinoleic acidPalmitic acidParticle sizeContext (archaeology)AntioxidantFatty acidChromatographyFood scienceOrganic chemistryChemical engineeringNanoparticleBiochemistryPhysical chemistryPaleontologyBiologyEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisEdible Oils Quality and Analysis