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Pickering oil-in-water emulsions stabilized by carboxylated cellulose nanocrystals – Effect of the pH

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Citace článku v časopise:
MIKULCOVÁ, Veronika, Romain BORDES, Antonín MINAŘÍK a Věra KAŠPÁRKOVÁ. Pickering oil-in-water emulsions stabilized by carboxylated cellulose nanocrystals – Effect of the pH. Food Hydrocolloids [online]. 2018, vol. 80, s. 60-67. [cit. 2020-12-05]. ISSN 0268-005X. Dostupné z: https://www.sciencedirect.com/science/article/pii/S0268005X17319252.

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