Water-in-oil-in-water multiple emulsions stabilized by polymeric and natural emulsifiers

被引：21

作者：

Akhtar, M ^{[1
]}

Dickinson, E ^{[1
]}

机构：

[1] Univ Leeds, Procter Dept Food Sci, Leeds LS2 9JT, W Yorkshire, England

来源：

FOOD COLLOIDS: FUNDAMENTALS OF FORMULATION | 2001年 / 258期

关键词：

D O I：

10.1039/9781847550842-00133

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：133 / 143

页数：11

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