MICROEMULSÕES: COMPONENTES, CARACTERÍSTICAS, POTENCIALIDADES EM QUÍMICA DE ALIMENTOS E OUTRAS APLICAÇÕES

MICROEMULSÕES: COMPONENTES, CARACTERÍSTICAS, POTENCIALIDADES EM QUÍMICA DE ALIMENTOS E OUTRAS APLICAÇÕES

Microemulsions (MEs) are thermodynamically stable systems consisting of nanosized droplets dispersed in a solvent continuous medium (known as pseudo-phase), which is immiscible with the dispersed phase. These systems consist of water, a hydrophobic solvent called "oil," an amphiphile and o...

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Bibliographic Details
Main Authors:	José Dilson F. da Silva, Yara P. da Silva, Clarisse M. S. Piatnicki, Wolmir José Böckel, Carla R. B. Mendonça
Format:	Article
Language:	English
Published:	Sociedade Brasileira de Química 2015-11-01
Series:	Química Nova
Subjects:	thermodynamically stable systems organized environments O/W microemulsion W/O microemulsion
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422015000901196&lng=en&tlng=en

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