reviewAdvances in Colloid and Interface ScienceDec 1, 2006Closed access

Formation, stability and properties of multilayer emulsions for application in the food industry

DGDemet GüzeyDJDavid Julian McClements

University of Massachusetts Amherst

PubMed
Indexed incrossrefpubmed

Abstract

No abstract available for this paper.

Citation impact

889
total citations
FWCI
10.48
Percentile
100%
References
110
Citations per year

Authors

2

Topics & keywords

Topics
Keywords
  • Emulsion
  • Food industry
  • Nanotechnology
  • Materials science
  • Chemical engineering
  • Process engineering
  • Chemistry
  • Engineering
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