Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Investigations on the influence of osmotic active substances on the structure of water in oil emulsions for the application as inner phase in double emulsions

  • Autor:

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

  • Quelle:

    Colloids and Surfaces A: Physicochemical and Engineering Aspects 538, pp. 56–62

  • Datum: 2018