Effects of nanoparticle types and internal phase content on the properties of W/O emulsions based on dual stabilization mechanism.

Autor:	Lu, Yao1 (AUTHOR), Zhang, Ruoning1 (AUTHOR), Jia, Yan2 (AUTHOR), Gao, Yanxiang1 (AUTHOR), Mao, Like1 (AUTHOR) likemao@cau.edu.cn
Zdroj:	Food Hydrocolloids. May2023, Vol. 139, pN.PAG-N.PAG. 1p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect