Can we prevent lipid oxidation in emulsions by using fat-based Pickering particles?

A.J. Schroder*, J.H.B. Sprakel, W. Boerkamp, C.G.P.H. Schroen, C.C. Berton-Carabin

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

45 Citations (Scopus)

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Food Science