Microgel Particles at Interfaces : Phenomena, Principles, and Opportunities in Food Sciences
The use of soft microgel particles for stabilizing emulsions has captured increasing attention across a wide range of disciplines in the past decades. Being soft, the nanoparticles, which are spherical in solution, undergo a structure change when adsorbed at the oil-water interface. This morphology...
| Veröffentlicht in: | Langmuir : the ACS journal of surfaces and colloids. - 1992. - 35(2019), 12 vom: 26. März, Seite 4205-4217 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2019
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| Zugriff auf das übergeordnete Werk: | Langmuir : the ACS journal of surfaces and colloids |
| Schlagworte: | Journal Article Research Support, Non-U.S. Gov't Microgels |
| Online verfügbar |
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