W1/O/W2 double emulsions stabilised by fat crystals--formulation, stability and salt release. (2010)
Attributed to:
Design of complex microstructures and processes for advanced salt reduction in foods
funded by
EPSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.jcis.2010.06.039
PubMed Identifier: 20621305
Publication URI: http://europepmc.org/abstract/MED/20621305
Type: Journal Article/Review
Volume: 350
Parent Publication: Journal of colloid and interface science
Issue: 1
ISSN: 0021-9797