W/O emulsions featuring ethylcellulose structuring in the water phase, interface and oil phase for multiple delivery
Ruoning Zhang, JingjingYu, Nan Liu, Yanxiang Gao, Like Mao
Topics & Concepts
ThixotropyEmulsionNanoparticleChemical engineeringChemistryPhase (matter)ViscosityStabiliserPickering emulsionChromatographyMaterials scienceOrganic chemistryFood scienceComposite materialEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsPolysaccharides Composition and Applications