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Effect of Salts on the Phase Behavior and the Stability of Nano-Emulsions with Rapeseed Oil and an Extended Surfactant

Klaus, Angelika, Gordon, J.T., Conxita, Solan, Harrar, Agnes, Touraud, Didier and Kunz, Werner (2012) Effect of Salts on the Phase Behavior and the Stability of Nano-Emulsions with Rapeseed Oil and an Extended Surfactant. Langmuir 28 (22), pp. 8318-8328.

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Abstract

For many decades, the solubilization of long-chain triglycerides in water has been a challenge. A new class of amphiphiles has been created to overcome this solubilization problem. The so-called extended surfactants contain a hydrophilic-lipophilic linker to reduce the contrast between the surfactant-water and surfactant-oil interfaces. In the present contribution, the effects of different ...

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Item type:Article
Date:2012
Institutions:Chemistry and Pharmacy > Institut für Physikalische und Theoretische Chemie > Chair of Chemistry VI - Physical Chemistry (Solution Chemistry) > Prof. Dr. Werner Kunz
Identification Number:
ValueType
10.1021/la300435tDOI
Keywords:salt phase behavior stability nanoemulsion rapeseed oil extended surfactant
Dewey Decimal Classification:500 Science > 540 Chemistry & allied sciences
Status:Published
Refereed:Yes, this version has been refereed
Created at the University of Regensburg:Yes
Item ID:27188
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