Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: A review

Zembyla, M, Murray, BS orcid.org/0000-0002-6493-1547 and Sarkar, A orcid.org/0000-0003-1742-2122 (2020) Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: A review. Trends in Food Science & Technology, 104. pp. 49-59. ISSN 0924-2244

Abstract

Metadata

Authors/Creators:
Copyright, Publisher and Additional Information: © 2020 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
Keywords: Interface; PGPR; Surfactants; Biopolymers; Pickering emulsion; Biocompatible particles
Dates:
  • Published: October 2020
  • Accepted: 31 July 2020
  • Published (online): 2 August 2020
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 06 Aug 2020 09:54
Last Modified: 20 Aug 2020 10:17
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.tifs.2020.07.028

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