Effect of Salts on the Phase Behavior and the Stability of Nano-Emulsions with Rapeseed Oil and an Extended Surfactant-Reference-Cited by-同舟云学术

Effect of Salts on the Phase Behavior and the Stability of Nano-Emulsions with Rapeseed Oil and an Extended Surfactant

Published:2012-05-24 Issue:22 Volume:28 Page:8318-8328
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Klaus Angelika¹,Tiddy Gordon J. T.²,Solans Conxita³,Harrar Agnes¹,Touraud Didier¹,Kunz Werner¹

Affiliation:

1. Institute of Physical and Theoretical Chemistry, University of Regensburg, D-93040 Regensburg, Germany

2. Department of Chemical Engineering & Analytical Science, University of Manchester, Manchester M60 1QD, United Kingdom

3. Institute for Advanced Chemistry of Catalonia, Consejo Superior de Investigaciones Científicas (IQAC−CSIC), Ciber en Bioingeniería, Biomateriales y Nanomwedicina (CIBER-BBN), Jordi Girona, 18-26, 08034 barcelona, Spain

Publisher

American Chemical Society (ACS)

Subject

Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science

Link

https://pubs.acs.org/doi/pdf/10.1021/la300435t

Reference42 articles.

1. ON THE COMPOSITION OF RAPE SEED OIL

2. A multivariate study of the correlation between tocopherol content and fatty acid composition in vegetable oils

3. A study of the change in the composition of rapeseed oil fatty acids on hydrogenation

4. Structure and general properties of mineral and vegetable oils used as spray adjuvants

5. Model microemulsions containing vegetable oils part 1: Nonionic surfactant systems

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