Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
Commentary
Colloidal Stability of Crystalline Dispersions Stabilised by Phospholipids and -Lactoglobulin: Effects of Cooling Rate and Emulsifier Combination
Author(s): Jasmin Gaukel*
DOI:
10.37421/2577-0543.2023.7.157
Journal of Formulation Science & Bioavailability received 23 citations as per Google Scholar report
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