Impact of fat crystallization on…e-triggered release.

🔬 Peer-reviewed

Impact of fat crystallization on the resistance of W/O/W emulsions to osmotic stress: Potential for temperature-triggered release.

Liu J, Kharat M, Tan Y, Zhou H, Muriel Mundo JL et al.

Food research international (Ottawa, Ont.) · 2020

Findings

PubMed study on Hydrogenated Soybean Oil in cosmetics/dermatology

Design

Review

Evidence

Moderate

Journal

Food research international (Ottawa, Ont.)

Ingredients studied