Differential scanning calorimetry (DSC) in multiple W/O/W emulsions: A method to characterize the stability of inner droplets

Multiple water-in-oil-in-water (W/O/W) emulsions offer a huge potential as encapsulation systems in different food, cosmetic, and pharmaceutical applications. Because of their complex structure, however, it is difficult to characterize these systems. Typical measurement techniques to determine the s...

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Veröffentlicht in:	Journal of thermal analysis and calorimetry 2013-03, Vol.111 (3), p.1881-1890
Hauptverfasser:	Schuch, A., Köhler, K., Schuchmann, H. P.
Format:	Artikel
Sprache:	eng
Schlagworte:	Analysis Analytical Chemistry Calorimetry Chemistry Chemistry and Materials Science Colloidal state and disperse state Emulsions. Microemulsions. Foams Exact sciences and technology General and physical chemistry Inorganic Chemistry Measurement Science and Instrumentation Methods Physical Chemistry Polymer Sciences
Online-Zugang:	Volltext
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