Fabrication and stability of dual Pickering double emulsions stabilized with food-grade particles

Tenorio-Garcia, E., Rappolt, M., Sadeghpour, A. et al. (2 more authors) (2024) Fabrication and stability of dual Pickering double emulsions stabilized with food-grade particles. Food Hydrocolloids, 156. 110327. ISSN 0268-005X

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Item Type: Article
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© 2024 The Authors. This is an open access article under the terms of the Creative Commons Attribution License (CC-BY 4.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.

Keywords: W/O/W emulsion; microgels; cocoa butter crystal; stability; whey protein; double emulsion
Dates:
  • Published: November 2024
  • Published (online): 20 June 2024
  • Accepted: 14 June 2024
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: 21 Jun 2024 08:55
Last Modified: 07 Aug 2024 12:25
Status: Published
Publisher: Elsevier
Identification Number: 10.1016/j.foodhyd.2024.110327
Open Archives Initiative ID (OAI ID):

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