Spyropoulos, Fotis <br/><br/>
Advances in membrane emulsification. Part A: recent developments in processing aspects and microstructural design approaches.  [electronic resource] 

 -  Journal of the science of food and agriculture  Mar 2014 
 - 613-27 p.  digital 
<br/><br/> Publication Type: Journal Article; Review 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.6444  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Colloids<br/>Emulsifying Agents--chemistry<br/>Food Additives--chemistry<br/>Food Analysis--methods<br/>Food Handling--methods<br/>Food Quality<br/>Food Technology--trends<br/>Lipid Bilayers--chemistry<br/>Liposomes<br/>Membrane Lipids--chemistry