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Destabilization of a model O/W/O double emulsion: From bulk to interface

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Authors: Zijian Zhi, Hao Li, Indi Geurs, Benny Lewille, Rui Liu, Paul Van der Meeren, Koen Dewettinck, Filip Van Bockstaele

Journal: Food Chemistry

Published: 10 February 2024 · Vol. 445, 138723

Article: Destabilization of a model O/W/O double emulsion: From bulk to interface

←Relationship between hemolysis and lipid oxidation in red blood cell-spiked fish muscle; dependance on pH and blood plasma

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