Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Production of W/O/W multiple emulsions: influence of the second emulsification step on breakup of filled droplets and release of water therefrom

  • Autor:

    Schuch, A.; Köhler, K.; Schuchmann, H.P.

  • Quelle:

    Emulsification – Modeling, Technologies and Applications, 19.11.-21.11.2012, Lyon

  • Datum: 2012