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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