Preparation and characterization of W/O/W double emulsions containing MgCl2
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DOI: 10.1080/01932691.2017.1318076
Abstract: ABSTRACT The aim of present study is to design food-grade W/O/W double emulsions encapsulating Mg2+ and investigate their stability and release properties. Prepared emulsions were characterized in terms of global stability, particle size, rheological properties,… read more here.
Keywords: double emulsions; stability; characterization double; emulsions containing ... See more keywords