Stabilization of air bubbles in oil by surfactant crystals: A route to produce air-in-oil foams and air-in-oil-in-water emulsions - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Food Research International Année : 2015
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hal-02461513 , version 1 (30-01-2020)

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Mathieu Brun, Mathieu Delample, Etienne Harté, Sophie Lecomte, Fernando Leal-Calderon. Stabilization of air bubbles in oil by surfactant crystals: A route to produce air-in-oil foams and air-in-oil-in-water emulsions. Food Research International, 2015, 67, pp.366-375. ⟨10.1016/j.foodres.2014.11.044⟩. ⟨hal-02461513⟩

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