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Water-in-oil (w/o) emulsions are widely used in the food and pharmaceutical industries, among others. Moreover, the most common type of emulsion produced and handled in the oil industry processes i... Click to show full abstract
Water-in-oil (w/o) emulsions are widely used in the food and pharmaceutical industries, among others. Moreover, the most common type of emulsion produced and handled in the oil industry processes i...
Keywords:
features characterization;
characterization water;
water;
physical features;
emulsion;
oil
Journal Title: Journal of Dispersion Science and Technology
Year Published: 2020
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Journal Title: Journal of Dispersion Science and Technology
Year Published: 2020
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!