Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Structure stability and crystallization behavior of water in oil in water (WOW) double emulsions during their characterization by differential scanning calorimetry (DSC)

  • Autor:

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

  • Quelle:

    Journal of Thermal Analysis and Calorimetry

  • Datum: 2017