O/W Pickering emulsions stabilized by cocoa powder: Role of the emulsification process and of composition parameters

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https://hal.archives-ouvertes.fr/hal-02356379
Contributor : Christelle Harscoat-Schiavo <>
Submitted on : Friday, November 8, 2019 - 4:56:18 PM
Last modification on : Friday, November 8, 2019 - 4:56:18 PM

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Cécile Joseph, Raphaëlle Savoire, Christelle Harscoat-Schiavo, Didier Pintori, Julien Monteil, et al.. O/W Pickering emulsions stabilized by cocoa powder: Role of the emulsification process and of composition parameters. Food Research International, Elsevier, 2019, 116, pp.755-766. ⟨10.1016/j.foodres.2018.09.009⟩. ⟨hal-02356379⟩

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