Cocoa particles for food emulsion stabilisation
Author:
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2013/FO/C3FO30181H
Reference21 articles.
1. Food emulsions and foams: Stabilization by particles
2. Exploiting particle shape in solid stabilized emulsions
3. Study of Pickering emulsions stabilized by mixed particles of silica and calcite
4. The role of particles in stabilising foams and emulsions
5. Drop sizes and particle coverage in emulsions stabilised solely by silica nanoparticles of irregular shape
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