A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions. (2016)
Attributed to:
EPSRC Centre for Innovative Manufacturing in Food
funded by
EPSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.jcis.2016.03.060
PubMed Identifier: 27042820
Publication URI: http://europepmc.org/abstract/MED/27042820
Type: Journal Article/Review
Volume: 473
Parent Publication: Journal of colloid and interface science
ISSN: 0021-9797