Structure stability and crystallization behavior of water in oil in water (WOW) double emulsions during their characterization by differential scanning calorimetry (DSC)
Crossref DOI link: https://doi.org/10.1007/s10973-017-6723-4
Published Online: 2017-10-03
Published Print: 2018-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Neumann, Susanne Maria
van der Schaaf, Ulrike Sabine
Karbstein, Heike Petra
Funding for this research was provided by:
German Ministry of Economics and Energy (AiF 19443 N)
License valid from 2017-10-03