A carregar...
The Influence of Co-Surfactants on Lamellar Liquid Crystal Structures Formed in Creams
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-...
Na minha lista:
| Publicado no: | Pharmaceutics |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7557764/ https://ncbi.nlm.nih.gov/pubmed/32932858 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/pharmaceutics12090864 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|