2001
DOI: 10.1007/s003970000151
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Effects of polymer addition on the rheology of o/w microemulsions

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Cited by 63 publications
(41 citation statements)
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“…Lapasin et al reported that xanthan gum that is soluble in water (aqueous phase) would form a gel network in the continuous phase. 40 This formed network keeps the water molecules from easily sliding from each other, providing a thicker feeling and viscosity to the nanoemulsion. The higher the water content, the more thickening agent was required in forming the gel network.…”
mentioning
confidence: 99%
See 1 more Smart Citation
“…Lapasin et al reported that xanthan gum that is soluble in water (aqueous phase) would form a gel network in the continuous phase. 40 This formed network keeps the water molecules from easily sliding from each other, providing a thicker feeling and viscosity to the nanoemulsion. The higher the water content, the more thickening agent was required in forming the gel network.…”
mentioning
confidence: 99%
“…The Corneometer is an instrument that is sensitive to water with a high dielectric constant. 40 Results from the Corneometer represent the skin's water capacitance, which reflects the skin-moisturizing property. As for psoriasis patients, having moisturized skin is one of the main strategies in dealing with itchy skin.…”
mentioning
confidence: 99%
“…Gellan gum and xanthan gum are very soluble in water, which lead to the formation of the gel network in a continuous phase in the nanoemulsion even though the gel network increased the viscosity of nanoemulsions. 17 The polydispersity of the T802 formulation was increased from 0.093 to 0.199, 0.203, and 0.332 after the nanoemulsions were modif ied with gellan gum, carrageenan, and xanthan gum, respectively. A high polydispersity system was observed when carrageenan and xanthan gum were used.…”
Section: Resultsmentioning
confidence: 99%
“…For example, o/w and w/o microemulsions show Newtonian behavior over a wide range of shears, while the bicontinuous phase may undergo breakage upon medium shear forces, leading to thinning [3]. Although the effect of the molecular structure of emulsions has a large impact on the behavior of microemulsions [20], the characterization techniques are generally the same as their macroscopic counterparts [21,22].…”
Section: Rheologymentioning
confidence: 99%