Emulsions co-stabilised by edible pickering particles and surfactants: The effect of HLB value

I. Zafeiri^*, C. Horridge, E. Tripodi, F. Spyropoulos

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

22 Citations (Scopus)

558 Downloads (Pure)

Original language	English
Pages (from-to)	5-9
Number of pages	5
Journal	Colloids and Interface Science Communications
Volume	17
Early online date	28 Feb 2017
DOIs	https://doi.org/10.1016/j.colcom.2017.02.001
Publication status	Published - 1 Mar 2017

ASJC Scopus subject areas

@article{83864ab6a0c74d06b76fe21cdc4933a8,

title = "Emulsions co-stabilised by edible pickering particles and surfactants: The effect of HLB value",

author = "I. Zafeiri and C. Horridge and E. Tripodi and F. Spyropoulos",

year = "2017",

month = mar,

day = "1",

doi = "10.1016/j.colcom.2017.02.001",

language = "English",

volume = "17",

pages = "5--9",

journal = "Colloids and Interface Science Communications",

issn = "2215-0382",

publisher = "Elsevier",

}

TY - JOUR

T1 - Emulsions co-stabilised by edible pickering particles and surfactants

T2 - The effect of HLB value

AU - Zafeiri, I.

AU - Horridge, C.

AU - Tripodi, E.

AU - Spyropoulos, F.

PY - 2017/3/1

Y1 - 2017/3/1

U2 - 10.1016/j.colcom.2017.02.001

DO - 10.1016/j.colcom.2017.02.001

M3 - Article

AN - SCOPUS:85013978876

SN - 2215-0382

VL - 17

SP - 5

EP - 9

JO - Colloids and Interface Science Communications

JF - Colloids and Interface Science Communications

ER -