Evaluation of virgin coconut oil-in-water emulsion stability: insights from creaming index and polarised light microscopy analyses
The stability of emulsions containing virgin coconut oil-in-water is crucial for their successful use in food, cosmetics, and medicinal products. The goal was to determine the most stable formulation by examining various ratios of VCO, deionised water, and mixed surfactants (methyl-α-D-glucopyranosi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/117797/ http://psasir.upm.edu.my/id/eprint/117797/1/117797.pdf |