Pickering emulsions in foods - opportunities and limitations

Critical Reviews in Food Science and Nutrition

Volumn 58, Issue 12, 2018, Pages 1971-1985

  Linke, Christina ^a   Drusch, Stephan ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

food; particles; Pickering emulsions; stability

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; ELEMENTARY PARTICLES; EMULSIONS; FOOD PRODUCTS; SILICA;

ACTIVE INGREDIENTS; FOOD APPLICATIONS; HIGHLY VISCOUS PRODUCT; MODIFIED SILICA PARTICLES; PARTICLE SYSTEMS; PICKERING EMULSIONS; SUSTAINED RELEASE; WATER IN OIL EMULSIONS;

OILS AND FATS;

CHEMISTRY; CLASSIFICATION; EMULSION; FOOD ANALYSIS; FOOD HANDLING;

EMULSIONS; FOOD ANALYSIS; FOOD TECHNOLOGY;

EID: 85032653553     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2017.1290578     Document Type: Article

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