Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Transfer of hydrophilic dyes from the water to the oil-phase of W/O-emulsions during emulsification

  • Autor:

    Frank, K.; Leick, S.; Skrebek, S.; Köhler, K.; Rehage, H.; Schuchmann, H. P.

  • Quelle:

    Coll. Surf. A: Physicochem. Eng. Aspects, 2011 (submitted)

  • Datum: 2011