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2.4.3. Creaming stability and Ostwald ripening rate
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Nanoemulsions were centrifuged at 4724 g for 30 min at 25 °C (SW14R Froilabo, Lyon, France) and creaming stability was calculated using Eq. (2)
where, Hc is the height of the cream layer (mL) after centrifugation, and Hi is the initial height (mL) of nanoemulsions.
The slope of the cube of droplet radius (r3) versus storage time (t) was considered as the rate of Ostwald ripening (ω) [30].
Copyright and License information: ©2022 The Author(s)
This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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