The Influence of Co-Surfactants on Lamellar Liquid Crystal Structures Formed in Creams

• Asıl Yazarlar: Delaram Ahmadi (Yazar), Najet Mahmoudi (Yazar), Richard K. Heenan (Yazar), David J. Barlow (Yazar), M. Jayne Lawrence (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: MDPI AG, 2020-09-01T00:00:00Z.
• Konular: article
• Online Erişim: Connect to this object online.

It is well-established that oil-in-water creams can be stabilised through the formation of lamellar liquid crystal structures in the continuous phase, achieved by adding (emulsifier) mixtures comprising surfactant(s) combined (of necessity) with one or more co-surfactants. There is little molecular-...