Use of nanoparticles and microparticles in the formation and stabilization of food emulsions

Trends in Food Science and Technology

Volumn 24, Issue 1, 2012, Pages 4-12

  Dickinson, Eric ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

DISPERSED PARTICLE; DISPERSED SYSTEMS; EMULSIFIED OIL; EMULSION SYSTEMS; FAT CRYSTALS; FOOD EMULSIONS; MICRO-PARTICLES; MICRO-SCALES; NANO SCALE; POTENTIAL APPLICATIONS; SILICA NANOPARTICLES; SOLID PARTICLES; SYNERGISTIC INTERACTION; WATER DROPLETS;

EMULSIFICATION;

NANOPARTICLES;

EID: 84858001781     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2011.09.006     Document Type: Review

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