Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Formulation of labile hydrophilic ingredients in multiple emulsions: Influence of the formulation's composition on the emulsion's stability and on the stability of entrapped bioactives

  • Autor:

    Frank, K.; Köhler, K.; Schuchmann, H. P.

  • Quelle:

    Journal of Dispersion Science and Technology, 32, 1-6, 2011

  • Datum: 2011