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Infrared Spectroscopy of Bilberry Extract Water-in-Oil Emulsions: Sensing the Water-Oil Interface

Water-in-oil (w/o) emulsions are of great interest in many areas of the life sciences, including food technology, bioprocess engineering, and pharmaceuticals. Such emulsions are complex multi-component systems and the molecular mechanisms which lead to a stable emulsion are yet to be fully understoo...

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Detalles Bibliográficos
Autores principales:	Kiefer, Johannes, Frank, Kerstin, Zehentbauer, Florian M., Schuchmann, Heike P.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2016
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4931473/ https://www.ncbi.nlm.nih.gov/pubmed/27089376 http://dx.doi.org/10.3390/bios6020013

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