https://scholars.lib.ntu.edu.tw/handle/123456789/413293
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Li P.-H. | en_US |
dc.contributor.author | Chiang B.-H. | en_US |
dc.creator | Chiang B.-H.;Li P.-H. | - |
dc.date.accessioned | 2019-07-11T02:14:53Z | - |
dc.date.available | 2019-07-11T02:14:53Z | - |
dc.date.issued | 2012 | - |
dc.identifier.issn | 13504177 | - |
dc.identifier.uri | https://scholars.lib.ntu.edu.tw/handle/123456789/413293 | - |
dc.description.abstract | d-limonene in water nanoemulsion was prepared by ultrasonic emulsification using mixed surfactants of sorbitane trioleate and polyoxyethylene (20) oleyl ether. Investigation using response surface methodology revealed that 10% d-limonene nanoemulsions formed at S0 ratio (d-limonene concentration to mixed surfactant concentration) 0.6-0.7 and applied power 18 W for 120 s had droplet size below 100 nm. The zeta potential of the nanoemulsion was approximately -20 mV at original pH 6.4, closed to zero around pH 4.0, and around -30 mV at pH 12.0. The main destabilization mechanism of the systems is Ostwald ripening. The ripening rate at 25 ¢XC (0.39 m3 s -1 ¡Ñ 1029) was lower than that at 4 ¢XC (1.44 m3 s-1 ¡Ñ 1029), which was in agreement with the Lifshitz-Slezov-Wagner (LSW) theory. Despite of Ostwald ripening, the droplet size of d-limonene nanoemulsion remained stable after 8 weeks of storage. ? 2011 Elsevier B.V. All rights reserved. | - |
dc.language | English | - |
dc.relation.ispartof | Ultrasonics Sonochemistry | - |
dc.subject | d-limonene | - |
dc.subject | Nanoemulsions | - |
dc.subject | Ostwald ripening | - |
dc.subject | Response surface methodology | - |
dc.subject | Ultrasonic emulsification | - |
dc.title | Process optimization and stability of d-limonene-in-water nanoemulsions prepared by ultrasonic emulsification using response surface methodology | en_US |
dc.type | journal article | en |
dc.identifier.doi | 10.1016/j.ultsonch.2011.05.017 | - |
dc.identifier.scopus | 2-s2.0-80051469218 | - |
dc.identifier.url | https://www.scopus.com/inward/record.uri?eid=2-s2.0-80051469218&doi=10.1016%2fj.ultsonch.2011.05.017&partnerID=40&md5=9ee60e2123e62816d9008874467103a7 | - |
dc.relation.pages | 192-197 | - |
dc.relation.journalvolume | 19 | - |
dc.relation.journalissue | 1 | - |
item.fulltext | no fulltext | - |
item.openairetype | journal article | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.grantfulltext | none | - |
item.cerifentitytype | Publications | - |
crisitem.author.dept | Food Science and Technology | - |
crisitem.author.orcid | 0000-0002-0573-5650 | - |
crisitem.author.parentorg | College of Bioresources and Agriculture | - |
顯示於: | 食品科技研究所 |
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