Effect of ultrasonication, pH and heating on stability of apricot gum-lactoglobuline two layer nanoemulsions.

The objectives of this study were to evaluate the effect of apricot gum-lactoglobuline (AG/LgC) ratio, thermal treatment, sonication with different times and amplitudes and pH, on double layer sunflower oil in water emulsion stability. The emulsion stability was determined by the evaluation of emulsion performance indices including particle size, zeta potential, creaming and emulsion volume stability during 10 days of storage. Applying AG and LgC with the ratio of 12.