Yielding and flow of concentrated Pickering emulsions (2013)
Attributed to:
Enhancing the consumer perception of reduced fat foods through interfacial design and rheological behaviour
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1039/c3sm50889g
Publication URI: http://dx.doi.org/10.1039/c3sm50889g
Type: Journal Article/Review
Parent Publication: Soft Matter
Issue: 31