Enzymatically interesterified fats based on mutton tallow and walnut oil suitable for cosmetic emulsions

Author:

Kowalska M.1,Mendrycka M.1,Zbikowska A.2,Stawarz S.1

Affiliation:

1. Faculty of Material Science, Technology and Design; Kazimierz Pulaski University of Technology and Humanities; Chrobrego Street 27 26-600 Radom Poland

2. Department of Food Technology; Faculty of Food Sciences; Warsaw University of Life Sciences (WULS-SGGW); Nowoursynowska 159C 02-787 Warsaw Poland

Publisher

Wiley

Subject

Colloid and Surface Chemistry,Dermatology,Drug Discovery,Pharmaceutical Science,Aging,Chemistry (miscellaneous)

Reference28 articles.

1. Effect of glycerol and vegetable oil on physicochemical properties of Arabic gum-based beverage emulsion;Mirhosseini;Eur. Food Res. Technol.,2008

2. Application of modified fats by enzymatic interesterification in emulsions;Kowalska;Ital. J. Food Sci.,2011

3. Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?;Bouyer;Int. J. Pharm.,2012

4. Demulsification of petroleum emulsions using microwave separation method;Abdulbari;Int. J. Phys. Sci.,2011

5. Design and application of water in oil emulsions for use in lipstick formulations;Le Reverend;Int. J. Cosmet. Sci.,2011

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