Publication | Closed Access

Interfacial behavior and micro-rheological performance of Pickering emulsions co-stabilized by β-cyclodextrin and xanthan gum

Materials ScienceMicro-rheological PerformanceFood ColloidEngineeringInterfacial BehaviorPolymer ScienceRheologyFood EngineeringBiomedical EngineeringXanthan GumEmulsion