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