Lipid emulsions
Emulsions are liquid-liquid mixtures with one liquid contained as droplets within the other. The droplets are typically 1mm in diameter, and the properties of the emulsions are very dependent on the droplet structure, which is stabilised by surface-active emulsifier molecules. Most food emulsions ar...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2000-04-01
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| Series: | Grasas y Aceites |
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| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/404 |