Structural characterization of five-component food grade oil-in-water nonionic microemulsions
The microstructure of a multi-component oil-in-water (O/W) microemulsion, to serve as a microreactor or a solubilization vehicle for food applications, has been studied using small angle scattering X-rays (SAXS) and neutron (SANS) techniques. Significant
|Collections||ANU Research Publications|
|Source:||Physical Chemistry Chemical Physics|
|01_Yaghmur_Structural_characterization_of_2004.pdf||321.72 kB||Adobe PDF||Request a copy|
Items in Open Research are protected by copyright, with all rights reserved, unless otherwise indicated.