Low-energy formation of edible nanoemulsions: Factors influencing droplet size produced by emulsion phase inversion

Journal of Colloid and Interface Science - Tập 388 Số 1 - Trang 95-102 - 2012
Felix Ostertag1, Jochen Weiß1, David Julian McClements1
1Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003 USA

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