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A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions. (2016)

First Author: Duffus LJ

Attributed to: EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.jcis.2016.03.060

PubMed Identifier: 27042820

Publication URI: http://europepmc.org/abstract/MED/27042820

Type: Journal Article/Review

Volume: 473

Parent Publication: Journal of colloid and interface science

ISSN: 0021-9797