High internal vegetable oil nanoemulsion: D-phase emulsification as a unique low energy process

High internal vegetable oil nanoemulsion: D-phase emulsification as a unique low energy process

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Colloids and Surfaces A: Physicochemical and Engineering Aspects - Volume 554, 5 October 2018, Pages 296-305

Megumi Nishitani Yukuyama, Pedro Leonidas Filho Oseliero, Edna Tomiko Myiake Kato, Raimar Lobënberg, Cristiano Luis Pinto de Oliveira, Gabriel Lima Barros de Araujo, Nadia Araci Bou-Chacra,