Influence of Emulsifier Concentration on Nanoemulsion Gelation
Author:
Affiliation:
1. Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada
Funder
Natural Sciences and Engineering Research Council of Canada
Canada Foundation for Innovation
Publisher
American Chemical Society (ACS)
Subject
Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science
Link
https://pubs.acs.org/doi/pdf/10.1021/la502733v
Reference55 articles.
1. Bioavailability and Delivery of Nutraceuticals Using Nanotechnology
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4. Random close packing of hard spheres and disks
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