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Journal description
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Details for article 24 of 31 found articles
| Title: |
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels |
| Author: |
Lin, Duanquan Kelly, Alan L. Miao, Song |
| Appeared in: |
Trends in food science and technology. [Regular ed.] |
| Paging: | Volume 102 () nr. C pages 123-137 |
| Year: |
2020 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 24 of 31 found articles
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