Enzyme-Catalysed Reactions in Microemulsions and Structural Stability of W/O Emulsions
Different surfactants,"pool"water content and pH values have an effect on the enzyme-catalysed reaction in microemulsions.Osmotically active substances improve microemulsion stability.The osmotic pressure of the aqueous phase within the microemulsion,microgels and emulsifiers all play a positive role in the stability of microemulsions.
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