Ostertag, Felix <br/><br/>
Low-energy formation of edible nanoemulsions: factors influencing droplet size produced by emulsion phase inversion.  [electronic resource] 

 -  Journal of colloid and interface science  Dec 2012 
 - 95-102 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1095-7103 
<br/><br/><label>Standard No.: </label>10.1016/j.jcis.2012.07.089  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Emulsions--chemistry<br/>Nanoparticles<br/>Oils--chemistry<br/>Particle Size<br/>Surface-Active Agents--chemistry<br/>Water--chemistry