Stability studies of cosmetic emulsions prepared from natural products such as wine, grape seed oil and mastic resin

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 460, Issue , 2014, Pages 306-311

  Glampedaki, Pelagia ^a   Dutschk, Victoria ^b  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b UNIVERSITY OF TWENTE   (Netherlands)

Author keywords

Cosmetic emulsion; Droplet size distribution; Grapeseed oil; Mastic resin; Wine

Indexed keywords

COSMETICS; DROPS; EMULSIFICATION; OILS AND FATS; RESINS; VISCOSITY MEASUREMENT; WINE;

ANTIBACTERIAL PROPERTIES; COSMETIC EMULSIONS; DROPLET SIZE DISTRIBUTIONS; EMULSIFYING AGENTS; GLYCEROL MONOSTEARATE; GRAPESEED OIL; OIL-TO-WATER RATIO; PISTACIA LENTISCUS;

OIL SHALE;

COSMETIC; GLYCEROL STEARATE; GRAPE SEED EXTRACT; RESIN; WATER OIL CREAM;

AQUEOUS SOLUTION; ARTICLE; CONTROLLED STUDY; EMULSION; GRAPE; MOLECULAR STABILITY; MUSCAT OF SAMOS; NONHUMAN; PISTACIA LENTISCUS; RED WINE; SANGIOVESE; VISCOMETRY; WHITE WINE;

EID: 84907093186     PISSN: 09277757     EISSN: 18734359     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2014.02.048     Document Type: Article

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