Flavour release from a protein-stabilized water-in-oil-in-water emulsion
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference9 articles.
1. A PRELIMINARY STUDY OF W/O/W EMULSIONS WITH A VIEW TO POSSIBLE FOOD APPLICATIONS
2. Water-in-oil-in-water double emulsions for food applications: yield analysis and rheological properties
3. Future developments in cosmetic formulations
4. Controlled release of L-tryptophan and Vitamin B2 from model water/oil/water multiple emulsions
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