Influence of fatty acid structure on liquid crystal formation in systems with anionic surfactant, diethyleneglycol ethylether and water
Author:
Affiliation:
1. Surfactant Technology Department, Institute of Chemical and Environmental Research of Barcelona (IQAB), Consejo Superior de Investigaciones Científicas (CSIC), Barcelona, Spain
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200401116
Reference9 articles.
1. Optimization of transparent gels for cosmetic compositions
2. Lamellar liquid crystals made of anionic surfactant, oleic acid, diethyleneglycol monoethyl ether and water;Comelles F.;Colloids Polymer Sci.
3. Influence of glycols on the formation of lamellar liquid crystals with an anionic surfactant, oleic acid, and water
4. The mesomorphic phases of surfactant compositions;Rosevear F. B.;J Soc Cosmet Chem.,1968
5. Applications of ternary systems in specific cosmetic formulations
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