Preparation and Characterization of Vegetable Oil-Based Microemulsions

Microemulsions are thermodynamically stable and transparent systems composed of an aqueous phase, oil, a surfactant, and usually also contain a co-surfactant [1]. [...]

Bibliographic Details
Published in:Proceedings
Main Authors: Cristina Scomoroscenco, Ludmila Otilia Cinteza, Mircea Teodorescu, Ioana Catalina Gifu, Raluca Ianchis, Cristina Lavinia Nistor, Cristian Petcu, Claudia Mihaela Ninciuleanu, Elvira Alexandrescu, Catalin Ionut Mihaescu
Format: Article
Language:English
Published: MDPI AG 2019-10-01
Subjects:
microemulsion
vegetable oil
biocompatibility
Online Access:https://www.mdpi.com/2504-3900/29/1/74

Internet

https://www.mdpi.com/2504-3900/29/1/74

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