Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Interactions in water in oil in water double emulsions: Systematical investigations on the interfacial properties and emulsion structure of the outer oil in water emulsion

  • Autor:

    Neumann, S. M., Wittstock N., van der Schaaf, U. S., Karbstein, H. P.

  • Quelle:

    Physicochemical and Engineering aspects (537), pp. 524–531

  • Datum: 2018