Characterization of a submicron-sized oil-in-water emulsion
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry
Reference17 articles.
1. The function of phospholipids of soybean lecithin in emulsions
2. The Importance of the Phase Behaviour of Phospholipids for Emulsion Stability
3. Surfactant association structure and emulsion stability
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