Sustainable food-grade Pickering emulsions stabilized by plant-based particles

Sarkar, A orcid.org/0000-0003-1742-2122 and Dickinson, E (2020) Sustainable food-grade Pickering emulsions stabilized by plant-based particles. Current Opinion in Colloid and Interface Science, 49. pp. 69-81. ISSN 1359-0294

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Copyright, Publisher and Additional Information: (c) 2020, Elsevier Ltd. All rights reserved. This is an author produced version of a paper published in Current Opinion in Colloid and Interface Science. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Pickering emulsion; microgel; cellulose; prolamin; flavonoid; particle shape
Dates:
  • Published: October 2020
  • Accepted: 16 April 2020
  • Published (online): 5 May 2020
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: 07 May 2020 11:31
Last Modified: 24 Jun 2020 10:25
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.cocis.2020.04.004

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