Stabilization of water-in-oil (W/O) emulsions using food grade materials

Zembyla, Morfo (2019) Stabilization of water-in-oil (W/O) emulsions using food grade materials. PhD thesis, University of Leeds.



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Keywords: water-in-oil emulsions; Pickering stabilizers; biocompatible particles; polyphenol crystals; quercetin; curcumin; whey protein; whey protein microgels; interfacial complexation; interfacial shear viscosity; Langmuir trough; rheology; bulk viscosity
Awarding institution: University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > Food Science (Leeds)
Identification Number/EthosID (e.g.
Depositing User: Miss Morfo Zembyla
Date Deposited: 02 Jan 2020 13:15
Last Modified: 18 Feb 2020 12:51


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Embargoed until: 1 March 2021

Filename: PhD thesis- Morfo Zembyla.pdf

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