Three-component olive oil-in-water high internal phase emulsions stabilized by palm surfactant and their moisturizing properties
In the present study, olive oil was used for the preparation of three-component high internal phase emulsions with oil volume fraction of more than 0.77 stabilized by palm-based polyoxyethylene lauryl ether for the first time. These emulsions were investigated on their morphology, structural proper...
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| Main Authors: | , , , , , , , |
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| Formáid: | Article |
| Teanga: | English |
| Foilsithe: |
Taylor & Francis
2009
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| Ábhair: | |
| Rochtain Ar Líne: | http://psasir.upm.edu.my/id/eprint/17410/1/Three.pdf |
| Clibeanna: |
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