Preparation and characterization of Ylang-ylang (Cananga odorata) essential oil and vitamin C loaded olive oil-in-water emulsion
Thermal Properties of Acylated Low Molecular Weight Chitosans
Effect of Sodium Dodecyl Sulphate and Polyoxyethylene Dodecyl Ether on the Rheological Behaviour and Stability of Natural Rubber Latex
Liposomes as Colloidal Nanovehicles: On the Success Road to Intravenous Drug Delivery
Probiotic Ice Cream Made with Cow Milk and Vegetable Extract
Rheology and stability of olive oil cream emulsion:stabilized by sucrose fatty acid ester nonionic surfactant
