Pickering Emulsions

Author:

Schröder Anja1,Corstens Meinou N.1,Ho Kacie K.H.Y.12,Schroën Karin1,Berton-Carabin Claire C.1

Affiliation:

1. Laboratory of Food Process Engineering; Wageningen University and Research; Wageningen The Netherlands

2. Plants for Human Health Institute; North Carolina State University; Kannapolis NC USA

Publisher

John Wiley & Sons, Ltd

Reference190 articles.

1. Toxicity and cellular uptake of gold nanoparticles: What we have learned so far?;Alkilany;Journal of Nanoparticle Research,2010

2. iPAINT: a general approach tailored to image the topology of interfaces with nanometer resolution;Aloi;Nanoscale,2016

3. Some general features of limited coalescence in solid-stabilized emulsions;Arditty;European Physical Journal E,2003

4. Interactions between flavonoids and proteins: effect on the total antioxidant capacity;Arts;Journal of Agricultural and Food Chemistry,2002

5. Nanomaterials in food - current and future applications and regulatory aspects;Aschberger;Journal of Physics: Conference Series,2015

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