Harnessing the advantages of hard and soft colloids by the use of core-shell particles as interfacial stabilizers

C Buchcic1, R H Tromp2, M B J Meinders3

  • 1Top Institute Food and Nutrition, Wageningen, The Netherlands. christian.buchcic@gmail.com and Physical Chemistry and Soft Matter, Wageningen, The Netherlands.

Soft Matter
|January 12, 2017
PubMed

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