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Emulsions Co-Stabilised by Edible Pickering Particles and Surfactants: The Effect of HLB Value (2017)

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.colcom.2017.02.001

Publication URI: http://dx.doi.org/10.1016/j.colcom.2017.02.001

Type: Journal Article/Review

Parent Publication: Colloid and Interface Science Communications