Cocoa particle stabilised emulsions
Particle stabilisation of emulsions has generated significant interest in recent years due to the enhanced stability of these emulsions over surfactant or protein stabilised emulsions. Once the particle is at the interface, it is considered to be permanently adsorbed as a high energy input is requir...
| Main Author: | |
|---|---|
| Published: |
University of Nottingham
2015
|
| Subjects: | |
| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.727114 |