Structural characterization of five-component food grade oil-in-water nonionic microemulsions

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dc.contributor.authorYaghmur, Anan
dc.contributor.authorDe Campo, Liliana
dc.contributor.authorAserin, A
dc.contributor.authorGarti, Nissim
dc.contributor.authorGlatter, Otto
dc.date.accessioned2015-12-10T22:29:31Z
dc.date.issued2004
dc.date.updated2015-12-09T09:56:53Z
dc.description.abstractThe 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
dc.identifier.issn1463-9076
dc.identifier.urihttp://hdl.handle.net/1885/54946
dc.publisherRoyal Society of Chemistry
dc.sourcePhysical Chemistry Chemical Physics
dc.subjectKeywords: alcohol; limonene; macrogol; oil; oleic acid; water; aqueous solution; concentration response; conference paper; dispersion; food; hydrophilicity; microemulsion; neutron scattering; racemic mixture; reduction; X ray crystallography
dc.titleStructural characterization of five-component food grade oil-in-water nonionic microemulsions
dc.typeJournal article
local.bibliographicCitation.lastpage1533
local.bibliographicCitation.startpage1524
local.contributor.affiliationYaghmur, Anan, University of Graz
local.contributor.affiliationDe Campo, Liliana, College of Physical and Mathematical Sciences, ANU
local.contributor.affiliationAserin, A, Casali Instititue
local.contributor.affiliationGarti, Nissim , Casali Institute
local.contributor.affiliationGlatter, Otto, University of Graz
local.contributor.authoruidDe Campo, Liliana, u4334138
local.description.embargo2037-12-31
local.description.notesImported from ARIES
local.identifier.absfor020403 - Condensed Matter Modelling and Density Functional Theory
local.identifier.ariespublicationu9210271xPUB314
local.identifier.citationvolume6
local.identifier.doi10.1039/b314625c
local.identifier.scopusID2-s2.0-2042438406
local.type.statusPublished Version

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