About this document
Food Emulsions: Stability and Formulation by Marceta Brankica is a document available to read on EtoBox.
This document provides references for research on food emulsions and interfaces between 2007-2014. It cites works that studied multiple emulsions, interfaces and their role in foam and emulsion behavior, W/O/W double emulsions stabilized by fat crystals, highly concentrated W/O emulsions, interactions between hydrophobic and hydrophilic emulsifiers, self-assembly of polar food lipids, effects of calcium salts and surfactants on W/O emulsion stability, fat crystallization at oil-water interfaces, effects of
- Author
- Marceta Brankica
- Language
- EN