Impact of lipophilic surfactant on the stabilization of water droplets in sunflower oil

Paximada, P orcid.org/0000-0002-8948-1677, Batchelor, M, Lillevang, S et al. (3 more authors) (2021) Impact of lipophilic surfactant on the stabilization of water droplets in sunflower oil. Journal of Food Processing and Preservation, 45 (9). e15757. ISSN 0145-8892

Abstract

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Copyright, Publisher and Additional Information: © 2021 Wiley Periodicals LLC. This is the peer reviewed version of the following article: Paximada, P., Batchelor, M., Lillevang, S., Evageliou, V., Howarth, M., & Dubey, B. N. (2021). Impact of lipophilic surfactant on the stabilization of water droplets in sunflower oil. Journal of Food Processing and Preservation, 45, e15757, which has been published in final form at https://doi.org/10.1111/jfpp.15757. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions. Uploaded in accordance with the publisher's self-archiving policy.
Dates:
  • Accepted: 18 July 2021
  • Published (online): 23 July 2021
  • Published: September 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 17 Sep 2021 11:29
Last Modified: 23 Jul 2022 00:25
Status: Published
Publisher: Wiley
Identification Number: https://doi.org/10.1111/jfpp.15757

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