Microgel Particles at Interfaces: Phenomena, Principles, and Opportunities in Food Sciences
Author:
Affiliation:
1. Department of Chemistry, The Chinese University of Hong Kong, Shatin, NT 00852, Hong Kong
2. School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
Funder
Chinese University of Hong Kong
National Natural Science Foundation of China
Research Grants Council, University Grants Committee
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.8b04009
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