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

Biomedical Sciences Research Institute Computer Science Research Institute Environmental Sciences Research Institute Nanotechnology & Advanced Materials Research Institute

Apenten, Richard KO and Zhu, Qing-Hong (1996) Interfacial parameters for spans and tweens in relation to water-in-oil-in-water multiple emulsion stability. Food Hydrocolloids, 10 (2). p. 245. [Journal article]

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URL: http://dx.doi.org/10.1016/S0268-005X(96)80041-5

DOI: doi:10.1016/S0268-005X(96)80041-5


Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Northern Ireland Centre for Food and Health (NICHE)
ID Code:16716
Deposited By:Dr Richard Owusu-Apenten
Deposited On:14 Dec 2010 15:35
Last Modified:14 Dec 2010 15:35

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