Long-term stability of sodium caseinate-stabilized nanoemulsions
Author:
Funder
Saskatchewan Agriculture Development Fund
Canada Foundation for Innovation
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-016-2438-y.pdf
Reference39 articles.
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4. Aronson MP (1989) The role of free surfactant in destabilizing oil-in-water emulsions. Langmuir 5:494–501
5. Detloff T, Sobisch T, Lerche D (2013) Instability index. Dispers Lett Tech T4:1–4
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