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
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
Cited by
7 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献