Rheological and textural properties of cosmetic emulsions

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F67985874%3A_____%2F11%3A00360042" target="_blank" >RIV/67985874:_____/11:00360042 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.3933/ApplRheol-21-35200" target="_blank" >http://dx.doi.org/10.3933/ApplRheol-21-35200</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3933/ApplRheol-21-35200" target="_blank" >10.3933/ApplRheol-21-35200</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Rheological and textural properties of cosmetic emulsions

Popis výsledku v původním jazyce

A set of 31 cosmetic emulsions, as the most frequent cosmetic dispersions, comprising lotions and creams (o/w, w/o), was analyzed by rheological procedures (RheoStress 300, Thermo Fischer Scientific) and by sensory profiling. Rheological analysis provedto be more suitable for the storage stability testing of the emulsion than sensory evaluation. Psychorheology was applied as a suitable complex method. Rheological parameters were compared to sensory texture attributes (removing from a package, ease of spreading, skin feel and thickness). Almost 60 % of relationships among rheological and sensory parameters were statistically significant (P = 0.05). Considering relationships only between rheological and sensory characteristics (with each other), 46 % were statistically significant (P = 0.05).

Název v anglickém jazyce

Rheological and textural properties of cosmetic emulsions

Popis výsledku anglicky

A set of 31 cosmetic emulsions, as the most frequent cosmetic dispersions, comprising lotions and creams (o/w, w/o), was analyzed by rheological procedures (RheoStress 300, Thermo Fischer Scientific) and by sensory profiling. Rheological analysis provedto be more suitable for the storage stability testing of the emulsion than sensory evaluation. Psychorheology was applied as a suitable complex method. Rheological parameters were compared to sensory texture attributes (removing from a package, ease of spreading, skin feel and thickness). Almost 60 % of relationships among rheological and sensory parameters were statistically significant (P = 0.05). Considering relationships only between rheological and sensory characteristics (with each other), 46 % were statistically significant (P = 0.05).

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

BK - Mechanika tekutin

OECD FORD obor

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Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Applied Rheology

ISSN

1430-6395

e-ISSN

—

Svazek periodika

21

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

6

Strana od-do

35200

Kód UT WoS článku

000292756600013

EID výsledku v databázi Scopus

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