Effect of emulsification parameters on the rheology, texture, and physical stability of cosmetic emulsions: A multiscale approach
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Collectively, these strategies allow the formulation of creams with desirable sensory, functional, and rheological properties by systematically adjusting thickener type and concentration.
“Collectively, these strategies allow the formulation of creams with desirable sensory, functional, and rheological properties by systematically adjusting thickener type and concentration [22, 25].”
From Formulation development, physical stability, and preliminary safety screening of cosmetic emulsions containing banana peel extract (2026) · cites this paper as [25]
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- Authors
- Calvo, F., Gómez, J. M., Alvarez, O., & Ricardez-Sandoval, L.
- Affiliations
- Universidad de Los Andes (CO)
- Venue
- Chemical Engineering Research and Design
- Publisher
- Elsevier BV
- Published
- 2022-10
- Volume
- 186
- Pages
- 407-415
- ISSN
- 0263-8762 (ISSN-L)
- OpenAlex
- W4292824768
- Cited by
- 16
- References
- 35
- Citations by year
- 2026: 4 · 2025: 5 · 2024: 5 · 2023: 2
- FWCI
- 0.87
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Process Safety and Environmental Protection (publishedVersion)
- Topics
- Physical Sciences › Engineering › Biomedical Engineering › Fluid Dynamics and Mixing
- Physical Sciences › Chemistry › Organic Chemistry › Surfactants and Colloidal Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- cosmetic emulsions, emulsion rheology, emulsion texture, emulsion stability, droplet size distribution, dispersed phase concentration
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