New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications

Autor:	Ankit Kumar, Ramandeep Kaur, Vikas Kumar, Satish Kumar, Rakesh Gehlot, Poonam Aggarwal
Rok vydání:	2022
Předmět:	Food Science Biotechnology
Zdroj:	Trends in Food Science & Technology. 128:22-37
ISSN:	0924-2244
DOI:	10.1016/j.tifs.2022.07.016
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::00777cb700ad297a3f5a3a841c444bed https://doi.org/10.1016/j.tifs.2022.07.016 Zobrazit plný text záznamu Full Text from ScienceDirect