Stabilization of phase inversion temperature nanoemulsions by surfactant displacement.
作者： Jiajia Rao , David Julian McClements
DOI: 10.1021/JF100990R
关键词: Pulmonary surfactant 、 Chromatography 、 Turbidity 、 Tetradecane 、 Beverage industry 、 Chemical engineering 、 Coalescence (physics) 、 Emulsion 、 Materials science 、 Electrical resistivity and conductivity 、 Microstructure
摘要: Nanoemulsions are finding increasing utilization in the food and … nanoemulsions because of their ease of formation and relatively low energy costs. Nevertheless, this type of emulsion …
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