The Influence of Co-Surfactants on Lamellar Liquid Crystal Structures Formed in Creams

It is well-established that oil-in-water creams can be stabilised through the formation of lamellar liquid crystal structures in the continuous phase, achieved by adding (emulsifier) mixtures comprising surfactant(s) combined (of necessity) with one or more co-surfactants. There is little molecular-...

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Detalles Bibliográficos
Autores principales: Ahmadi, Delaram, Mahmoudi, Najet, Heenan, Richard K., Barlow, David J., Lawrence, M. Jayne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7557764/
https://www.ncbi.nlm.nih.gov/pubmed/32932858
http://dx.doi.org/10.3390/pharmaceutics12090864

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7557764/
https://www.ncbi.nlm.nih.gov/pubmed/32932858
http://dx.doi.org/10.3390/pharmaceutics12090864

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