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BslA-stabilized emulsion droplets with designed microstructure
Emulsions are a central component of many modern formulations in food, pharmaceuticals, agrichemicals and personal care products. The droplets in these formulations are limited to being spherical as a consequence of the interfacial tension between the dispersed phase and continuous phase. The abilit...
Autores principales: | Bromley, Keith M., MacPhee, Cait E. |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
The Royal Society
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5474033/ https://www.ncbi.nlm.nih.gov/pubmed/28630671 http://dx.doi.org/10.1098/rsfs.2016.0124 |
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