Published September 16, 2016 | Version v1
Journal article Open

Limited Coalescence and Ostwald Ripening in Emulsions Stabilized by Hydrophobin HFBII and Milk Proteins

Creators

  • 1. Department of Chemical and Pharmaceutical Engineering, Faculty of Chemistry and Pharmacy, Sofia University
  • 2. Unilever Research & Development, UK
  • 3. Unilever Research & Development, The Netherlands

Description

This is the final peer-reviewed manuscript accepted for publication in Colloids and Surfaces A: Physicochem. Eng. Aspects.

Citation of the published version is: Colloids Surf. A 509, 521–538 (2016).

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Limited coalescence and Ostwald ripening in emulsions.pdf

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Additional details

Funding

Materials Networking – Enhancing the scientific capacity of the Faculty of Chemistry and Pharmacy at Sofia University as leading regional research and innovation centre in the area of advanced functional materials 692146
European Commission