Impact of Pickering Intervention on the Stability of W1/O/W2 Double Emulsions of Relevance to Foods
Author:
Affiliation:
1. School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, U.K.
2. Cargill, R&D Centre Europe, Havenstraat 84, B-1800 Vilvoorde, Belgium
Funder
Engineering and Physical Sciences Research Council
Technology Strategy Board
Innovate UK
Cargill
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/acs.langmuir.9b01995
Reference52 articles.
1. Double emulsions stabilized by macromolecular surfactants
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3. Studies in Emulsions. III-V
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5. Delivery systems for liquid food products
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