Interfacial parameters for spans and tweens in relation to water-in-oil-in-water multiple emulsion stability

Richard KO Apenten, Qing-Hong Zhu

Research output: Contribution to journalArticle

7 Citations (Scopus)
LanguageEnglish
Pages245
JournalFood Hydrocolloids
Volume10
Issue number2
DOIs
Publication statusPublished - 1996

Cite this

@article{879fff25ce5c4abfab06c9ea9a43c0dc,
title = "Interfacial parameters for spans and tweens in relation to water-in-oil-in-water multiple emulsion stability",
author = "Apenten, {Richard KO} and Qing-Hong Zhu",
year = "1996",
doi = "10.1016/S0268-005X(96)80041-5",
language = "English",
volume = "10",
pages = "245",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",
number = "2",

}

Interfacial parameters for spans and tweens in relation to water-in-oil-in-water multiple emulsion stability. / Apenten, Richard KO; Zhu, Qing-Hong.

In: Food Hydrocolloids, Vol. 10, No. 2, 1996, p. 245.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Interfacial parameters for spans and tweens in relation to water-in-oil-in-water multiple emulsion stability

AU - Apenten, Richard KO

AU - Zhu, Qing-Hong

PY - 1996

Y1 - 1996

U2 - 10.1016/S0268-005X(96)80041-5

DO - 10.1016/S0268-005X(96)80041-5

M3 - Article

VL - 10

SP - 245

JO - Food Hydrocolloids

T2 - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

IS - 2

ER -