Microstructural behavior of water-in-oil emulsions stabilized by fatty acid esters of propylene glycol and zinc fatty acid salts-Reference-Cited by-同舟云学术

Microstructural behavior of water-in-oil emulsions stabilized by fatty acid esters of propylene glycol and zinc fatty acid salts

Published:2006-06 Issue:1-3 Volume:281 Page:125-137
ISSN:0927-7757
Container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects
language:en
Short-container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects

Author:

Macierzanka Adam,Szeląg Halina

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference37 articles.

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3. International Federation of the Societies of Cosmetic Chemists (IFSCC), IFCSS Monograph No. 4: Introduction to Cosmetic Emulsions and Emulsification, Micelle Press, Weymouth, Dorset, England, 1997.

4. Synthesis and composition of food-grade emulsifiers;Zielinski,1997

5. Food emulsifiers and their chemical and physical properties;Krog,1997

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