Water/food flavor microemulsion systems

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 4, 1996, Pages 962-963

  Hamdan, S ^a   Faujan, B H A ^a   Laili, C R ^a   Ahmad, W B W ^a   Dzulkefly, K ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Flavors; Microemulsion; Sodium dodecyl sulfate

Indexed keywords

EID: 0343174934     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf950384q     Document Type: Article

References (8)

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4. Friberg, S. E.; Gan-Zuo, L. Microemulsions with esters. J. Soc. Cosmet. Chem. 1983, 34, 173.
5. Hoar, T. P.; Schulman, J. H. Transparent water-in-oil dispersions oleophatics hydromicelle. Nature (London) 1943, 152, 102.
6. Parris, N.; Joubran, R. F.; Lu, D. P. Triglyceride microemulsion: effect of nonionic surfactants and the nature of the oil. J. Agric. Food Chem. 1994, 42, 1295.
7. Rosano, H.; Clausse, M. Microemulsion Systems; Surfactant Science Series; Dekker: New York, 1988; p 1.
8. Tokuoka, Y.; Uchiyama, H.; Abe, M. Phase diagrams of surfactant/water/synthetic perfume ternary systems. Colloid Polym. Sci. 1994, 272, 317.