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BslA-stabilized emulsion droplets with designed microstructure
Emulsions are a central component of many modern formulations in food, pharmaceuticals, agrichemicals and personal care products. The droplets in these formulations are limited to being spherical as a consequence of the interfacial tension between the dispersed phase and continuous phase. The abilit...
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| Publicado en: | Interface Focus |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
The Royal Society
2017
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5474033/ https://ncbi.nlm.nih.gov/pubmed/28630671 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1098/rsfs.2016.0124 |
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