Dimensions of the Adsorbed Layers in Oil-in-Water Emulsions Stabilized by Caseins - Concepedia

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Dimensions of the Adsorbed Layers in Oil-in-Water Emulsions Stabilized by Caseins

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0

References

1993

Year

Fang Yuan, Douglas G. Dalgleish

Journal of Colloid and Interface Science

Food ColloidOil-in-water Emulsions StabilizedAdsorbed LayersEmulsionSurfactant Solution

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