Monodisperse Oil-in-Water Emulsions Stabilized by Proteins: How To Master the Average Droplet Size and Stability, While Minimizing the Amount of Proteins

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https://hal.archives-ouvertes.fr/hal-02356392
Contributor : Christelle Harscoat-Schiavo <>
Submitted on : Friday, November 8, 2019 - 4:59:05 PM
Last modification on : Saturday, November 9, 2019 - 1:43:12 AM

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Wafa Dridi, Christelle Harscoat-Schiavo, Julien Monteil, Chrystel Faure, Fernando Leal-Calderon. Monodisperse Oil-in-Water Emulsions Stabilized by Proteins: How To Master the Average Droplet Size and Stability, While Minimizing the Amount of Proteins. Langmuir, American Chemical Society, 2018, 34 (31), pp.9228-9237. ⟨10.1021/acs.langmuir.8b02029⟩. ⟨hal-02356392⟩

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