Pickering emulsions for food and drinks

Murray, BS orcid.org/0000-0002-6493-1547 (2019) Pickering emulsions for food and drinks. Current Opinion in Food Science, 27. pp. 57-63. ISSN 2214-7993

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Copyright, Publisher and Additional Information: © 2019 Elsevier Ltd. All rights reserved. This is an author produced version of a paper published in Current Opinion in Food Science. Uploaded in accordance with the publisher's self-archiving policy.
Dates:
  • Published: June 2019
  • Accepted: 21 May 2019
  • Published (online): 30 May 2019
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 09 Jul 2019 10:28
Last Modified: 30 May 2020 00:38
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.cofs.2019.05.004

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