Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality (2017) (2017)

First Author: Zafeiri I
Attributed to:  EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Publication URI: http://pubs.rsc.org/en/content/articlepdf/2017/fo/c7fo00559h

Type: Journal Article/Review

Volume: 8

Parent Publication: Food & Function

Issue: 7