Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality (2017) (2017)
Attributed to:
EPSRC Centre for Innovative Manufacturing in Food
funded by
EPSRC
Abstract
No abstract provided
Bibliographic Information
Publication URI: http://pubs.rsc.org/en/content/articlepdf/2017/fo/c7fo00559h
Type: Journal Article/Review
Volume: 8
Parent Publication: Food & Function
Issue: 7