{"title":"Encapsulation of food ingredients by double nanoemulsions","authors":"M. Nejatian, Hamed Saberian, S. Jafari","doi":"10.1016/B978-0-12-815673-5.00003-9","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":388880,"journal":{"name":"Lipid-Based Nanostructures for Food Encapsulation Purposes","volume":"60 3-4","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"9","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Lipid-Based Nanostructures for Food Encapsulation Purposes","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/B978-0-12-815673-5.00003-9","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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