Surface-active solid lipid nanoparticles as Pickering stabilizers for oil-in-water emulsions

Renuka Gupta1, Dérick Rousseau

  • 1Department of Chemistry and Biology, Ryerson University, Toronto, Canada.

Food & Function
|January 13, 2012
PubMed
Summary

Surface-active solid lipid nanoparticles (SLNs) effectively stabilized oil-in-water emulsions. These SLNs, derived from glyceryl stearyl citrate, demonstrated long-term kinetic stability in emulsions.

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