Comparative study of the stability of multiple emulsions containing a gelled or aqueous internal phase

Food Hydrocolloids

Volumn 42, Issue , 2014, Pages 215-222

  Perez Moral, Natalia ^a   Watt, Simon ^a,b   Wilde, Peter ^a  

^a NORWICH RESEARCH PARK   (United Kingdom)

^b Ipeco Pty Ltd   (Australia)

Author keywords

Food; Gel; Multiple emulsion; Polymer; Stability

Indexed keywords

EID: 84902894379     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.05.023     Document Type: Article

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