Study of highly concentrated olive oil-in-water emulsions stabilized by palm-based nonionic surfactant

Study of highly concentrated olive oil-in-water emulsions stabilized by palm-based nonionic surfactant

Rheological properties of highly concentrated oil-in-water (O/W) emulsions (HCEs), formed by mixing palm-based nonionic surfactant, C12E6 (HLB = 11.7, CMC = 25μM), water and olive oil volume fraction ≥78vol% were investigated. Samples with lower oil volume fraction (<85%) and surfactant concentra...

Ամբողջական նկարագրություն

Մատենագիտական մանրամասներ
Հիմնական հեղինակներ: Lim, Hong Ngee, Kassim, Anuar, Huang, Nay Ming, Yarmo, Mohd Ambar, Yeong, Shoot Kian
Ձևաչափ: Հոդված
Լեզու:English
Հրապարակվել է: Penerbit Universiti Kebangsaan Malaysia 2009
Առցանց հասանելիություն:http://psasir.upm.edu.my/id/eprint/16880/1/Study%20of%20highly%20concentrated%20olive%20oil-in-water%20emulsions%20stabilized%20by%20palm-based%20nonionic%20surfactant.pdf

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http://psasir.upm.edu.my/id/eprint/16880/1/Study%20of%20highly%20concentrated%20olive%20oil-in-water%20emulsions%20stabilized%20by%20palm-based%20nonionic%20surfactant.pdf

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