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Published in 2018 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.04.004
Abstract: Abstract Emulsions stabilized by surface active particles are becoming an attractive alternative to conventional surfactant-stabilized emulsions. Biobased, environmentally friendly, and edible particles are particularly interesting for applications in foods, agriculture, and consumer products. Previously, water…
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Keywords:
continuous emulsions;
zein particles;
oil continuous;
water ... See more keywords