Formation, stability and properties of multilayer emulsions for application in the food industry.

Guzey, Demet

Formation, stability and properties of multilayer emulsions for application in the food industry. [electronic resource] - Advances in colloid and interface science Dec 2006 - 227-48 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.; Review

0001-8686

10.1016/j.cis.2006.11.021 doi


Chitosan--chemistry
Colloids--chemistry
Drug Delivery Systems
Electrolytes
Emulsions
Environment
Food Industry
Hydrogen-Ion Concentration
Lipids--chemistry
Nanoparticles--chemistry
Oxygen--chemistry
Polymers
Salts--chemistry
Solvents--chemistry
Static Electricity