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