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...
שמור ב:
| Main Authors: | , , , , , , , |
|---|---|
| פורמט: | Article |
| שפה: | English |
| יצא לאור: |
Taylor & Francis
2009
|
| נושאים: | |
| גישה מקוונת: | http://psasir.upm.edu.my/id/eprint/17410/1/Three.pdf |
| תגים: |
הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|
היה/י הראשונ/ה לכתוב הערה!