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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-...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |