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A simple method to assess the hydrophilic lipophilic balance of food and cosmetic surfactants using the phase inversion temperature of C10E4/n-octane/water emulsions

Food ChemistryFood ColloidPhase Inversion TemperatureEngineeringSurfactantsHydrophilic Lipophilic BalanceMicroemulsionCosmetic SurfactantsAnalytical ChemistrySurfactant SolutionFood EngineeringChemistryEmulsionHealth Sciences