Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions

Published 2011 View Full Article

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Title
Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions
Authors
Keywords
-
Journal
JOURNAL OF COLLOID AND INTERFACE SCIENCE
Volume 366, Issue 1, Pages 209-215
Publisher
Elsevier BV
Online
2011-10-08
DOI
10.1016/j.jcis.2011.09.073

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