Inhibition of Ostwald Ripening in Model Beverage Emulsions by Addition of Poorly Water Soluble Triglyceride Oils
Version of Record online: 2 DEC 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 1, pages C33–C38, January 2012
How to Cite
Julian McClements, D., Henson, L., Popplewell, L. M., Decker, E. A. and Jun Choi, S. (2012), Inhibition of Ostwald Ripening in Model Beverage Emulsions by Addition of Poorly Water Soluble Triglyceride Oils. Journal of Food Science, 77: C33–C38. doi: 10.1111/j.1750-3841.2011.02484.x
- Issue online: 19 JAN 2012
- Version of Record online: 2 DEC 2011
- MS 20110653 Submitted 5/25/2011, Accepted 10/4/2011.
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