Nanocapsules that are highly stable towards Ostwald ripening were obtained from oil-in-water nanoemulsions stabilized by the mixtures of Tween and Span surfactants. The structure adsorption layer in these nanoemulsions is discrete and, apparently, consists of domains with different surfactant ratios, and consequently, different melting points.
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Koroleva et al. (2015) studied this question.
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