Stabilization of Phase Inversion Temperature Nanoemulsions by Surfactant Displacement
Author:
Affiliation:
1. Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf100990r
Reference34 articles.
1. Emulsion-Based Delivery Systems for Lipophilic Bioactive Components
2. Studies on the formation of O/W nano-emulsions, by low-energy emulsification methods, suitable for pharmaceutical applications
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