Formation of flavor oil microemulsions, nanoemulsions and emulsions: influence of composition and preparation method. J Agric Food Chem. 2011;59(9):5026–35. https://doi.org/10.1021/jf200094m. Article CAS PubMed Google Scholar Chuah AM, Kuroiwa T, Kobayashi I, Nakajima M. Effect of ...
The gel base was manufactured by spreading carbapol 940 at 1000 rpm into a glass container containing double distilled water followed by the drop-wise addition of triethanolamine (TEA) to adjust the pH of the gel. The gel base was left for 24 h to construct the gel system. The emulsion ...