article Open AccessTop 10% cited
Nano-emulsion formation by emulsion phase inversion
Colloids and Surfaces A Physicochemical and Engineering Aspects · 2004 · Vol. 251(1-3) · pp. 53–58
Patrick Fernandez(BASF (Germany))Valérie AndréJens Rieger(BASF (Germany))Angelika Kühnle✉(BASF (Germany))
Pickering emulsions and particle stabilizationSurfactants and Colloidal SystemsProteins in Food SystemsEmulsionPulmonary surfactantPhase inversionSurface tensionChemical engineeringLamellar structureMaterials scienceOil dropletChemical physicsChemistry
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