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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 - ScienceDirect
Hydrophilic-Lipophilic Balance, Part I | When formulating emulsions, selecting the right nonionic surfactant for the job can be challenging due to varying oil characteristics, demanding... | By Stepan Company | When formulating
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Modulation of solid surface with desirable under-liquid wettability based on molecular hydrophilic–lipophilic balance - Chemical Science (RSC Publishing) DOI:10.1039/D1SC00808K
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Determination of required HLB value and emulsifiers for the preparation of water in coconut oil emulsions for application in food process industries: Journal of Dispersion Science and Technology: Vol 44, No 8
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