Effect of water content on structural and phase behavior of water-in-oil (n-decane) microemulsion system stabilized by mixed nonionic surfactants SPAN 80/TWEEN 80

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	273–282
Journal	Colloids and Surfaces A: Physicochemical and Engineering Aspects
Volume	518
DOIs	https://doi.org/10.1016/j.colsurfa.2017.01.020
State	Published - 2017

Food-grade microemulsions, Phase behaviour, Mixed surfactant systems, Diffusion coefficientsa

ID: 7736686