Trends in structuring edible emulsions with Pickering fat crystals
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry,Polymers and Plastics,Physical and Theoretical Chemistry,Surfaces and Interfaces
Reference94 articles.
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4. Effect of crystalline emulsifier composition on structural transformations of water-in-oil emulsions: emulsification and quiescent conditions;Macierzanka;Colloids Surf A,2009
5. Effects of temperature on water-in-oil emulsions stabilised solely by wax microparticles;Binks;J Colloid Interface Sci,2009
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