Emulsifiers of Pickering-like characteristics at fluid interfaces: Impact on oil-in-water emulsion stability and interfacial transfer rate kinetics for the release of a hydrophobic model active (2020)
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.colsurfa.2020.125413
Publication URI: http://dx.doi.org/10.1016/j.colsurfa.2020.125413
Type: Journal Article/Review
Parent Publication: Colloids and Surfaces A: Physicochemical and Engineering Aspects