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Three-Component Olive Oil-In-Water High Internal Phase Emulsions Stabilized by Palm Surfactant and Their Moisturizing Properties

Overview of attention for article published in Journal of Dispersion Science and Technology, December 2009
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Title
Three-Component Olive Oil-In-Water High Internal Phase Emulsions Stabilized by Palm Surfactant and Their Moisturizing Properties
Published in
Journal of Dispersion Science and Technology, December 2009
DOI 10.1080/01932690903107331
Authors

H. N. Lim, A. Kassim, N. M. Huang, S. Radiman, M. A. Yarmo, S. K. Yeong, P. S. Khiew, W. S. Chiu

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 14 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 14 100%

Demographic breakdown

Readers by professional status Count As %
Professor 4 29%
Researcher 3 21%
Lecturer > Senior Lecturer 2 14%
Student > Master 2 14%
Professor > Associate Professor 1 7%
Other 0 0%
Unknown 2 14%
Readers by discipline Count As %
Chemistry 3 21%
Agricultural and Biological Sciences 2 14%
Pharmacology, Toxicology and Pharmaceutical Science 1 7%
Chemical Engineering 1 7%
Social Sciences 1 7%
Other 3 21%
Unknown 3 21%