Search Results - Hennock, Martin S.R.

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    Stability of oil-in-water emulsions. The effect of dispersed phase and polysaccharide on creaming

    Stability of oil-in-water emulsions. The effect of dispersed phase and polysaccharide on creaming by Gunning, Paul A., Hennock, Martin S.R., Howe, Andrew M., Mackie, Alan R., Richmond, Peter, Robins, Margaret M.

    Published in Colloids and surfaces
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