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Stabilization of phase inversion temperature nanoemulsions by surfactant displacement.
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Stabilization of phase inversion temperature nanoemulsions by surfactant displacement.
Rao J, McClements DJ. Stabilization of phase inversion temperature nanoemulsions by surfactant displacement. J Agric Food Chem. 2010 Jun 09; 58(11):7059-66.
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PubMed
subject areas
Emulsions
Models, Chemical
Oils
Phase Transition
Polyethylene Glycols
Surface Properties
Surface-Active Agents
Temperature
Water
authors with profiles
David J McClements B.S., Ph.D.