Stéphane Arditty1, Véronique Schmitt, Joanna Giermanska-Kahn
1Centre de Recherche Paul Pascal, CNRS, Avenue A. Schweitzer, 33600 Pessac, France.
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Solid-stabilized emulsions, free of surfactants, offer enhanced stability and unique rheological properties. These oil-in-water, water-in-oil, and multiple emulsions can be fluid or solid depending on droplet size and concentration.
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