Physicochemical properties of lactoferrin stabilized oil-in-water emulsions Effects of pH, salt and

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Study on water saturation in oil-water fluid flow area

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Aging of oil-in-water emulsions The role of the oil

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Phase changes during silica particle formation in water-in-oil emulsions

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Study of mass transfer in oil–water–oil multiple emulsions by differential scanning calorimetry

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Preparation characteristics of water-in-oil-in-water multiple emulsions using microchannel emulsification

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Stability of vitamin A in oil-in-water-in-oil-type multiple emulsions

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Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems

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Studies in water-in-oil emulsions. IV. The influence of the emulsifying agent on the viscosity of water-in-oil emulsions of high

星级：  8 页