Recent Innovations in Emulsion Science and Technology for Food

International Journal of Food Science & Technology - Wiley Online Library

Multiple emulsions (W/O/W) are usually produced using a two-step

Emulsions of cellulose oxalate from Norway spruce (Picea abies

Recent Innovations in Emulsion Science and Technology for Food Applications

Advances in food emulsions and foams: reflections on research in the neo-Pickering era - ScienceDirect

PDF] New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

Recent Innovations in Emulsion Science and Technology for Food

Processes, Free Full-Text

Foods, Free Full-Text

Foods, Free Full-Text

Jeffrey W. Gilman posted on LinkedIn