Association behaviour and rheology of palm based emulsion using mixed sugar based emulsifiers
Methyl glucose based emulsifiers such as Glucamate SSE-20 ( PEG-20 methyl glucose sesquistearate) and Glucate SS (methyl glucose sesquistearate) are widely used in the application of cosmetic products. The methyl glucoside products have excellent safety, mildness and effectiveness. Although thes...
Saved in:
Main Author: | Ismail, Zahariah |
---|---|
Format: | Thesis |
Language: | English English |
Published: |
2001
|
Subjects: | |
Online Access: | http://psasir.upm.edu.my/id/eprint/9228/1/FSAS_2001_14.pdf http://psasir.upm.edu.my/id/eprint/9228/ |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Characterization of winged bean [Psophocarpus tetragonolobus DC] with reference to soybean lipids and proteins and their applications in food emulsion systems
by: Makeri, Mohammad Usman
Published: (2016) -
Demulsification and rheological characterization of light Malaysian crude oil emulsions using electrocoagulation process / Tajnor Suriya Taju Ariffin
by: Taju Ariffin, Tajnor Suriya
Published: (2020) -
Interfacial and Rheological Properties of Oil-In-Water Emulsions as Affected by Egg Yolk From Different Sources
by: Wan Ibadullah, Wan Zunairah
Published: (2008) -
Waste cooking oil based emulsion liquid membrane for zinc extraction from aqueous solution / Afiqah Tasneem Abd Khalil
by: Abd Khalil, Afiqah Tasneem
Published: (2022) -
Microbiological and physicochemical properties of double emulsified lactobacillus plantarum NBRC 3070 in soursop juice during storage / Safiah Sabrina Hassan
by: Hassan, Safiah Sabrina
Published: (2020)