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Found 1 from your keywords: subject="emulsion stability"

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Pickering Emulsion Stabilized by Unfractionated White Turmeric (Curcuma zedoa…

Pickering emulsion is an emulsion type where stability is achieved through the use of solid particles instead of surfactants. Jamu, specifically white turmeric (Curcuma zedoaria), is one of the contributors of food by-products in Indonesia and the by-products could be used as Pickering particles. Therefore, this project aimed to evaluate the feasibility of unfractionated white turmeric (Cur…

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Call Number: FT 24-015

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