XIAO, Shiqi. Advancements in Emulsification Technology: Enhancing Food Quality and Sustainability Through Nanoemulsification and Microencapsulation. Highlights in Science, Engineering and Technology, [S. l.], v. 125, p. 168–173, 2025. DOI: 10.54097/bxwpr136. Disponível em: https://hsetdata.com/index.php/ojs/article/view/114. Acesso em: 3 aug. 2026.