검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
The garlic (A-sativum L.) extracts food grade W-1/O/W-2 emulsions prepared by homogenization and stirred cell membrane emulsification Ilic JD, Nikolovski BG, Petrovic LB, Kojic PS, Loncarevic IS, Petrovic JS Journal of Food Engineering, 205, 1, 2017 |
| 2 |
Influence of polymer-surfactant interactions on o/w emulsion properties and microcapsule formation Petrovic LB, Sovilj VJ, Katona JM, Milanovic JL Journal of Colloid and Interface Science, 342(2), 333, 2010 |