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Preparation of stable multiple emulsions using food-grade emulsifiers: evaluating the effects of emulsifier concentration, W/O phase ratio, and emulsification process

Crossref DOI link: https://doi.org/10.1007/s42452-020-03879-5

Published Online: 2020-11-16

Published Print: 2020-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Ghasemi, H.

Darjani, S.

Mazloomi, H.

Mozaffari, S.
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Text and Data Mining valid from 2020-11-16

Version of Record valid from 2020-11-16
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Article History

Received: 22 April 2020

Accepted: 11 November 2020

First Online: 16 November 2020

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: The authors have no conflict of interest to report.

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