One-step production of multiple emulsions: microfluidic, polymer-stabilized and particle-stabilized approaches. (2016)
Attributed to:
Enhancing the consumer perception of reduced fat foods through interfacial design and rheological behaviour
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1039/c5sm01663k
PubMed Identifier: 26576500
Publication URI: http://europepmc.org/abstract/MED/26576500
Type: Journal Article/Review
Volume: 12
Parent Publication: Soft matter
Issue: 4
ISSN: 1744-683X