Development and characterization of solid lipid nanoparticles (SLNs) made of cocoa butter: a factorial design study

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Development and characterization of solid lipid nanoparticles (SLNs) made of cocoa butter: a factorial design study

The present study is motivated by the development of solid lipid nanoparticles (SLNs) for food applications. A focus of the study is the use of a factorial design to optimize the preparation variables. SLNs were prepared by hot homogenization at 60 °C. Cocoa butter was used to form the lipid core an...

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Bibliographic Details
Main Authors:	Shtay, Rasha, Tan, Chin Ping, Schwarz, Karin
Format:	Article
Language:	English
Published:	Elsevier 2018
Online Access:	http://psasir.upm.edu.my/id/eprint/72239/ http://psasir.upm.edu.my/id/eprint/72239/1/Development%20and%20characterization%20of%20solid%20lipid%20nanoparticles%20.pdf

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