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Formation and stability of nano-emulsions
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Chen, M., Wang, Y., Tong, Y., Zhong, Q., Zhuang, Y., & Yang, H. (2023) · International Journal of Food Properties · doi:10.1080/10942912.2023.2209704 · Cited by 34
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Metadata
- Authors
- Tadros, T., Izquierdo, P., Esquena, J., & Solans, C.
- Venue
- Advances in Colloid and Interface Science
- Publisher
- Elsevier BV
- Published
- 2004-05
- Volume
- 108-109
- Pages
- 303-318
- ISSN
- 0001-8686 (ISSN-L)
- OpenAlex
- W2048933340
- Cited by
- 2,001
- References
- 0
- FWCI
- 5.64
- Type
- journal article
- Language
- en
- Open access
- closed
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.