Attainment of O/W emulsions containing liquid crystal from Annatto oil(Bixa orellana), coffee oil, and tea tree oil(Melaleuca alternifolia) as oily phase using HLB system and ternary phase diagram (2008)
- Authors:
- USP affiliated authors: ROCHA FILHO, PEDRO ALVES DA - FCFRP ; OLIVEIRA, WANDERLEY PEREIRA DE - FCFRP
- Unidade: FCFRP
- Subjects: COSMETOLOGIA; PRODUTOS NATURAIS
- Language: Inglês
- Imprenta:
- Publisher place: Philadelphia
- Date published: 2008
- Source:
- Título: Journal of Dispersion Science and Technology
- ISSN: 0193-2691
- Volume/Número/Paginação/Ano: v. 29, n.2, p. 297-306, 2008
-
ABNT
MORAIS, Gilsane G. et al. Attainment of O/W emulsions containing liquid crystal from Annatto oil(Bixa orellana), coffee oil, and tea tree oil(Melaleuca alternifolia) as oily phase using HLB system and ternary phase diagram. Journal of Dispersion Science and Technology, v. 29, n. 2, p. 297-306, 2008Tradução . . Acesso em: 18 mar. 2026. -
APA
Morais, G. G., Santos, O. D. H., Oliveira, W. P. de, & Rocha Filho, P. A. da. (2008). Attainment of O/W emulsions containing liquid crystal from Annatto oil(Bixa orellana), coffee oil, and tea tree oil(Melaleuca alternifolia) as oily phase using HLB system and ternary phase diagram. Journal of Dispersion Science and Technology, 29( 2), 297-306. -
NLM
Morais GG, Santos ODH, Oliveira WP de, Rocha Filho PA da. Attainment of O/W emulsions containing liquid crystal from Annatto oil(Bixa orellana), coffee oil, and tea tree oil(Melaleuca alternifolia) as oily phase using HLB system and ternary phase diagram. Journal of Dispersion Science and Technology. 2008 ; 29( 2): 297-306.[citado 2026 mar. 18 ] -
Vancouver
Morais GG, Santos ODH, Oliveira WP de, Rocha Filho PA da. Attainment of O/W emulsions containing liquid crystal from Annatto oil(Bixa orellana), coffee oil, and tea tree oil(Melaleuca alternifolia) as oily phase using HLB system and ternary phase diagram. Journal of Dispersion Science and Technology. 2008 ; 29( 2): 297-306.[citado 2026 mar. 18 ] - Influence of PEG-12 dimethicone addition on stability and formation of emulsions containing liquid crystal
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