Effect of crystallization of oil phase on the...

Colloids and Surfaces A: Physicochemical and Engineering Aspects 2019 / 12 Vol. 582

Effect of crystallization of oil phase on the destabilization of O/W emulsions containing vegetable oils with low melting points

Chizawa, Yudai, Miyagawa, Yayoi, Yoshida, Mao, Adachi, Shuji
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Volume:
582
Journal:
Colloids and Surfaces A: Physicochemical and Engineering Aspects
DOI:
10.1016/j.colsurfa.2019.123824
Date:
December, 2019
File:
PDF, 1.31 MB
2019
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