Pickering emulsions in foods-opportunities and limitations
C Linke, S Drusch - Critical reviews in food science and nutrition, 2018 - Taylor & Francis
In order to critically discuss the potential of Pickering-type emulsions in food applications this
review provides the theoretical background of the stabilizing mechanisms, the resulting …
review provides the theoretical background of the stabilizing mechanisms, the resulting …
Pickering emulsions in foods-opportunities and limitations.
C Linke, S Drusch - Critical Reviews in Food Science and Nutrition, 2017 - europepmc.org
In order to critically discuss the potential of Pickering-type emulsions in food applications this
review provides the theoretical background of the stabilizing mechanisms, the resulting …
review provides the theoretical background of the stabilizing mechanisms, the resulting …
Pickering emulsions in foods-opportunities and limitations.
C Linke, S Drusch - 2018 - cabidigitallibrary.org
In order to critically discuss the potential of Pickering-type emulsions in food applications this
review provides the theoretical background of the stabilizing mechanisms, the resulting …
review provides the theoretical background of the stabilizing mechanisms, the resulting …
Pickering emulsions in foods-opportunities and limitations
C Linke, S Drusch - Critical reviews in food science and …, 2018 - pubmed.ncbi.nlm.nih.gov
In order to critically discuss the potential of Pickering-type emulsions in food applications this
review provides the theoretical background of the stabilizing mechanisms, the resulting …
review provides the theoretical background of the stabilizing mechanisms, the resulting …
[引用][C] Pickering emulsions in foods-opportunities and limitations
C Linke, S Drusch - Critical Reviews in Food Science and Nutrition, 2017 - cir.nii.ac.jp
Pickering emulsions in foods - opportunities and limitations | CiNii Research CiNii 国立情報学
研究所 学術情報ナビゲータ[サイニィ] 詳細へ移動 検索フォームへ移動 論文・データをさがす 大学 …
研究所 学術情報ナビゲータ[サイニィ] 詳細へ移動 検索フォームへ移動 論文・データをさがす 大学 …
Pickering emulsions in foods-opportunities and limitations
C Linke, S Drusch - Critical Reviews in Food Science and …, 2018 - ingentaconnect.com
In order to critically discuss the potential of Pickering-type emulsions in food applications this
review provides the theoretical background of the stabilizing mechanisms, the resulting …
review provides the theoretical background of the stabilizing mechanisms, the resulting …