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


No abstract provided

Bibliographic Information

Digital Object Identifier:

PubMed Identifier: 22024373

Publication URI:

Type: Journal Article/Review

Volume: 366

Parent Publication: Journal of colloid and interface science

Issue: 1

ISSN: 0021-9797