What is it about?
Small particles can be used effectively to stailise emulsions.
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Why is it important?
New technology that may lead to chemical and physical stability
Perspectives
Great introduction and overview of this field for applications in food.
Professor karin schroen
Wageningen Universiteit
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This page is a summary of: Pickering Emulsions for Food Applications: Background, Trends, and Challenges, Annual Review of Food Science and Technology, April 2015, Annual Reviews,
DOI: 10.1146/annurev-food-081114-110822.
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