Emulsions - Stabilisation with surface active molecules
4 important questions on Emulsions - Stabilisation with surface active molecules
Why is a small globular protein not a good surfactant?
Which food-grade macromolecule/polymer is used as surfactant?
Which polysaccharides can be used as a surfactant and why only this one?
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How can solid particles act as surfactant?
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