Formulation and Stabilization of Concentrated Edible Oil-in-Water Emulsions Based on Electrostatic Complexes of a Food-Grade Cationic Surfactant (Ethyl Lauroyl Arginate) and Cellulose Nanocrystals.
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| Description | scientific article published on 2 April 2018 |
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| Publication date | April 11, 2018 |
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