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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
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Journal articles
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https://hal-udl.archives-ouvertes.fr/hal-02194551
Contributor : UMR5246 ICBMS Connect in order to contact the contributor
Submitted on : Thursday, July 25, 2019 - 4:14:16 PM
Last modification on : Saturday, June 25, 2022 - 10:09:39 AM

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PRES_CLERMONT | CNRS | UNIV-LYON1 | INSA-LYON | INC-CNRS | ICBMS | INSA-GROUPE | UDL

Citation

Alberto Diego-Taboada, Priscille Cousson, Élodie Raynaud, youkui Huang, Mark Lorch, et al.. Sequestration of edible oil from emulsions using new single and double layered microcapsules from plant spores. Journal of Materials Chemistry, Royal Society of Chemistry, 2012, 22 (19), pp.9767. ⟨10.1039/C2JM00103A⟩. ⟨hal-02194551⟩

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