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Evaluating the Creaming of an Emulsion via Mass Spectrometry and UV–Vis Spectrophotometry
[Image: see text] The creaming behavior of a turbid oil-in-water emulsion was observed via the processes of multiphoton ionization time-of-flight mass spectrometry (MPI-TOFMS) and ultraviolet–visible spectrophotometry (UV–vis), and the results were compared. The transmittance measurement by UV–vis s...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
American Chemical Society
2018
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6644440/ https://www.ncbi.nlm.nih.gov/pubmed/31458075 http://dx.doi.org/10.1021/acsomega.8b02283 |