Аннотация:
Nanocapsules that are highly stable towards Ostwald ripening were obtained from oil-in-water nanoemulsions stabilized by the mixtures of Tween and Span surfactants. The structure adsorption layer in these nanoemulsions is discrete and, apparently, consists of domains with different surfactant ratios, and consequently, different melting points.
Реферативные базы данных:
Тип публикации:
Статья
Язык публикации: английский
Образец цитирования:
M. Yu. Koroleva, T. Yu. Nagovitsina, E. V. Yurtov, “Properties of nanocapsules obtained from oil-in-water nanoemulsions”, Mendeleev Commun., 25:5 (2015), 389–390