Food Process Engineering (LVT)

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

  • chair:

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

  • place:

    Colloids and Surfaces A: Physicochemical and Engineering Aspects

  • Date: 2018