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Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions. (2012)

First Author: Kargar M
Attributed to:  edible Pickering Emulsion Technology (ePET) funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.jcis.2011.09.073

PubMed Identifier: 22024373

Publication URI: http://europepmc.org/abstract/MED/22024373

Type: Journal Article/Review

Volume: 366

Parent Publication: Journal of colloid and interface science

Issue: 1

ISSN: 0021-9797