Oil-in-dispersion emulsions stabilized by electrostatic repulsions between surfactant and tea polyphenol nanoparticles

Journal:
Chemical Communications
Published:
DOI:
10.1039/d5cc06060e
Affiliations:
2
Authors:
6
Go to article
Institutions Authors Share
Shanghai Institute of Technology (SIT), China
5.000000
 0.83
Beijing Institute of Technology (BIT), China
1.000000
 0.17
Interested in Food Sciences?