THREE-PHASE EMULSIONS 319 (9) (10) 01) 02) (13) (14) (15) (17) (18) S. Friberg and L. Mandell, Influence of phase equilibria on properties of emulsions, J. Pharm. Sci., 59, 1001-1004 1970. S. Friberg and L. Rydhag, The system: water-p- xylene-l-aminooctane-octanoic acid, II: The stability of emulsions in different regions, Kolloid-Z.u.Z. Polymere, 244, 233-239 1971. S. Friberg, Molecular complexes in liquid crystalline structures as a stabilizer at liquid interfaces, Kolloid-Z.u.Z. Polymere, 244, 333-336 1971. S. Friberg and P-O. Jansson, Surfactant association structure and emulsion stability, J. Coll. Interf Sci., 55,614-623. P-O. Jansson and S. Friberg, Van der Waals potential in coalescing emulsion drops with liquid crystals, Mol. Cryst. Liq. Cryst., 34, 75-79. International Union of Pure and Applied Chemistry. "Manual on Colloid and Surface Science," Butterworth, 1972. N. Krog andJ. B. Lauridsen, Food emulsifiers and their associations with water, in S. Friberg, "Food Emulsions," Marcel Dekker: New York, 1976 pp 67-115. S. Frank, Emulsions for slow release drug systems, J. Coll. Interf Sci., in press. K. Larsson, Crystal and Liquid Crystal Structures of Lipids, in S. Friberg, "Food Emulsions," Marcel Dekker: New York 1976 pp 39-65. S. Wahlgen and S. Friberg, In press.
Purchased for the exclusive use of nofirst nolast (unknown) From: SCC Media Library & Resource Center (library.scconline.org)
































































