Using the pH sensitivity of switchable surfactants to understand the role of the alkyl tail conformation and hydrogen bonding at a molecular level in elucidating emulsion stability

Author:

Ambagaspitiya Tharushi D.,Garza Danielle John C.,Skelton EliORCID,Kubacki Emma,Knight AlannaORCID,Bergmeier Stephen C.,Cimatu Katherine Leslee Asetre

Funder

National Science Foundation

Publisher

Elsevier BV

Reference102 articles.

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2. Natural surfactants used in cosmetics: glycolipids;Lourith;Int. J. Cosmet. Sci.,2009

3. Spreading behavior of cosmetic emulsions: Impact of the oil phase;Gore;Biotribology,2018

4. Stability of food emulsions: physicochemical role of protein and nonprotein emulsifiers;Das,1990

5. Lipid oxidation in oil-in-water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems;McClements;J. Food Sci.,2000

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