Predict Fragrance Oil Droplet Size in Personal Care Liquid Product Using the HLD-NAC Principle

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Sodium caseinate (SC)-stabilized 40% oil-in-water nanoemulsions (NEs) could be transformed into elastic gels below a critical droplet size due to increase in ϕeff by a thicker steric barrier of SC, while whey protein (WPI)-stabilized NEs remained liquid due to thinner steric barrier of WPI.


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