O/W emulsions stabilised by solid lipid particles: Understanding how the particles' Pickering functionality can be retained post their dehydration and subsequent rehydration (2020)

First Author: Zafeiri I
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.2020.124916

Publication URI: http://dx.doi.org/10.1016/j.colsurfa.2020.124916

Type: Journal Article/Review

Parent Publication: Colloids and Surfaces A: Physicochemical and Engineering Aspects