Impact of Pickering Intervention on the Stability of W1/O/W2 Double Emulsions of Relevance to Foods
Although water-in-oil-in-water (W1/O/W2) double emulsions have been associated with a spectrum of potential applications in foods, their complex microstructure is significantly unstable. Pickering stabilization, reputed for superior and longer-term interfacial stabilization when compared to surfacta...
| Veröffentlicht in: | Langmuir : the ACS journal of surfaces and colloids. - 1992. - 35(2019), 47 vom: 26. Nov., Seite 15137-15150 |
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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 Emulsifying Agents Emulsions Sunflower Oil Water 059QF0KO0R Hypromellose Derivatives 3NXW29V3WO Rutin mehr... |
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