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Pectin nanoemulsions in multiple emulsions: Stability and encapsulation efficiency
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Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications
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Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules
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Effect of calcium salts and surfactant concentration on the stability of water-in-oil (w/o) emulsions prepared with polyglycerol polyricinoleate
Andrs L. Mrquez, Alejandra Medrano, Luis Panizzolo … (2010)