Sequestration of edible oil from emulsions using new single and double layered microcapsules from plant spores

Alberto Diego-Taboada; Priscille Cousson; Élodie Raynaud; Youkui Huang; Mark Lorch; Bernard Binks; Yves Queneau; Andrew Boa; Stephen Atkin; Stephen Beckett; Grahame Mackenzie

doi:10.1039/C2JM00103A

Journal articles

Sequestration of edible oil from emulsions using new single and double layered microcapsules from plant spores

Alberto Diego-Taboada Priscille Cousson Élodie Raynaud ¹ Youkui Huang Mark Lorch ² Bernard Binks ³ Yves Queneau ⁴ Andrew Boa Stephen Atkin Stephen Beckett Grahame Mackenzie ⁵

1 IUFEA - UdA - Institut Universitaire de Formation en Ergothérapie d'Auvergne

2 Department of Chemistry, Hull University

3 University of Hull

4 COB - Chimie Organique et Bioorganique

ICBMS - Institut de Chimie et Biochimie Moléculaires et Supramoléculaires

5 Department of Chemistry

Document type :

Journal articles

Domain :

Chemical Sciences / Organic chemistry

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https://hal-udl.archives-ouvertes.fr/hal-02194551
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Submitted on : Thursday, July 25, 2019 - 4:14:16 PM
Last modification on : Wednesday, July 8, 2020 - 12:43:57 PM

Sequestration of edible oil from emulsions using new single and double layered microcapsules from plant spores

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Sequestration of edible oil from emulsions using new single and double layered microcapsules from plant spores

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