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Elsevier, Journal of Food Engineering, (273), p. 109826, 2020

DOI: 10.1016/j.jfoodeng.2019.109826

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Fabrication and characterization of W/O/W emulsions with crystalline lipid phase

Journal article published in 2020 by Jinning Liu, Hualu Zhou, Jorge L. Muriel Mundo ORCID, Yunbing Tan, Hung Pham, David Julian McClements ORCID
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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