Impact of Pickering Intervention on the Stability of W1/O/W2 Double Emulsions of Relevance to Foods
| العنوان: | Impact of Pickering Intervention on the Stability of W1/O/W2 Double Emulsions of Relevance to Foods |
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| المؤلفون: | Laudina J. Duffus, Fotis Spyropoulos, Paul Smith, Ian T. Norton |
| المصدر: | Langmuir. 35:15137-15150 |
| بيانات النشر: | American Chemical Society (ACS), 2019. |
| سنة النشر: | 2019 |
| مصطلحات موضوعية: | Materials science, Nanotechnology, 02 engineering and technology, Surfaces and Interfaces, 010402 general chemistry, 021001 nanoscience & nanotechnology, Condensed Matter Physics, 01 natural sciences, 0104 chemical sciences, Intervention (counseling), Electrochemistry, General Materials Science, Relevance (information retrieval), 0210 nano-technology, Spectroscopy |
| الوصف: | 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 ... |
| تدمد: | 1520-5827 0743-7463 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::cda13484f6035d435b43798cd3e24d71 https://doi.org/10.1021/acs.langmuir.9b01995 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi...........cda13484f6035d435b43798cd3e24d71 |
| قاعدة البيانات: | OpenAIRE |
Find this issue from the American Chemical Society | تدمد: | 15205827 07437463 |
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