Ultrastable Water-in-Oil High Internal Phase Emulsions Featuring Interfacial and Biphasic Network Stabilization
Author:
Affiliation:
1. Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York 14853, United States
Funder
National Institute of Food and Agriculture
Publisher
American Chemical Society (ACS)
Subject
General Materials Science
Link
https://pubs.acs.org/doi/pdf/10.1021/acsami.9b05089
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