Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 1. Formation and stability

标题
Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 1. Formation and stability
作者
关键词
Food emulsion, Cellulose nanocrystals, Microfluidization, Environmental stress, High stability
出版物
FOOD HYDROCOLLOIDS
Volume -, Issue -, Pages -
出版商
Elsevier BV
发表日期
2019-04-25
DOI
10.1016/j.foodhyd.2019.04.038

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