Three-component olive oil-in-water high internal phase emulsions stabilized by palm surfactant and their moisturizing properties

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Three-component olive oil-in-water high internal phase emulsions stabilized by palm surfactant and their moisturizing properties

In the present study, olive oil was used for the preparation of three-component high internal phase emulsions with oil volume fraction of more than 0.77 stabilized by palm-based polyoxyethylene lauryl ether for the first time. These emulsions were investigated on their morphology, structural proper...

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Bibliographic Details
Main Authors:	Lim, Hong Ngee, Kassim, Anuar, Huang, Nay Ming, Radiman, Shahidan, Yarmo, Mohd Ambar, Yeong, Shoot Kian, Khiew, Poi Sim, Chiu, Wee Siong
Format:	Article
Language:	English
Published:	Taylor & Francis 2009
Subjects:	Emulsions
Online Access:	http://psasir.upm.edu.my/id/eprint/17410/ http://psasir.upm.edu.my/id/eprint/17410/1/Three.pdf

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