articleTrends in Food Science & TechnologySep 25, 2011Closed access

Use of nanoparticles and microparticles in the formation and stabilization of food emulsions

EDEric Dickinson

University of Leeds

Indexed incrossref

Abstract

No abstract available for this paper.

Citation impact

590
total citations
FWCI
11.23
Percentile
100%
References
71
Citations per year

Authors

1

Topics & keywords

Topics
Keywords
  • Microscale chemistry
  • Nanoparticle
  • Emulsion
  • Nanotechnology
  • Materials science
  • Chemical engineering
  • Particle (ecology)
  • Starch
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