Preparation of W 1 /O/W 2 emulsions and droplet size distribution measurements by pulsed‐field gradient nuclear magnetic resonance (PFG‐NMR) technique
Author:
Affiliation:
1. Institute of Process Engineering in Life Sciences, Section of Food Process Engineering, Universität Karlsruhe (TH), Karlsruhe, Germany
2. SRG10‐2, Institute for Mechanical Engineering and Mechanics, Universität Karlsruhe (TH), Karlsruhe, Germany
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200800272
Reference44 articles.
1. Release rate profiles of magnesium from multiple W/O/W emulsions
2. Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk
3. Understanding the Stability and Lifetime of Emulsions
4. Double emulsions: how does release occur?
5. The intrinsic microbial stability of water-in-oil emulsions
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