Water-In-Oil Pickering Emulsions Stabilized by Water-Insoluble Polyphenol Crystals
Author:
Affiliation:
1. Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K.
Funder
Nestl? Product Technology Centre
Publisher
American Chemical Society (ACS)
Subject
Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science
Link
http://pubs.acs.org/doi/pdf/10.1021/acs.langmuir.8b01438
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5. In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment
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