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Scientific reports, v.12, 2022년, pp.10232 -
Chen, H. J. (Department of Food Science and Biotechnology, National Chung Hsing University, No. 145, Xingda Rd., South Dist., Taichung City, 402204 Taiwan, ROC) , Lee, P. Y. (Department of Optoelectronics and Materials Technology, National Taiwan Ocean University, No. 2, Beining Rd., Zhongzheng Dist., Keelung City, 202301 Taiwan, ROC) , Chen, C. Y. (Ph.D. Program in Materials and Chemical Engineering, National United University, No. 2, Lienda Rd., Miaoli City, 360302 Taiwan, ROC) , Huang, S. L. (Ph.D. Program in Materials and Chemical Engineering, National United University, No. 2, Lienda Rd., Miaoli City, 360302 Taiwan, ROC) , Huang, B. W. (Department of Chemical Engineering, National United University, No. 2, Lienda Rd., Miaoli City, 360302 Taiwan, ROC) , Dai, F. J. (Department of Food Science and Biotechnology, National Chung Hsing University, No. 145, Xingda Rd., South Dist., Taichung City, 402204 Taiwan, ROC) , Chau, C. F. (Department of Food Science and Biotechnology, National Chung Hsing University, No. 145, Xingda Rd., South Dist., Taichung City, 402204 Taiwan, ROC) , Chen, C. S. (Depar) , Lin, Y. S.
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Various methods of evaluating a humectant’s moisture retention have unique mechanisms. Hence, for designing advanced or efficient ingredients of cosmetic products, a clear understanding of differences among methods is required. The aim of this study was to analyze the moisture-retention capaci...
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