Associated Structure of Surfactant Systems in Different Environments; Emulsions, Microemulsions, Liquid Crystals, Micelles and Foams.
Studying Colloidal Solution Stability
Fragrances and Flavors Systems
Analyzing Complex Structural Changes in Three or Four Component Emulsion Systems during Evaporating of Water and Volatile Organic Compounds
Addressing Questions in Cosmetics with Different Kinds of Fruit Acids (Alpha and Beta Hydroxy Acids) and Following the Phase Behavior and Diagrams with Relevance for Skin Care Products Preparation. Using Different Kinds of Fruit Acids
Natural Products Stability