Three-component olive oil-in-water high internal phase emulsions stabilized by palm surfactant and their moisturizing properties
In the present study, olive oil was used for the preparation of three-component high internal phase emulsions with oil volume fraction of more than 0.77 stabilized by palm-based polyoxyethylene lauryl ether for the first time. These emulsions were investigated on their morphology, structural propert...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Published: |
2010
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/5367/ |
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