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Modelling and Computer Simulation Approaches to Understand and Predict Food Structure Development: Structuring by Gelation and Self-association of Biomolecules

First Author: Dalkas G

Attributed to: Edible Oleogels for Reduction of Saturated Fat funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1039/9781788016155-00383

Publication URI: http://dx.doi.org/10.1039/9781788016155-00383

Type: Book Chapter

Book Title: Handbook of Food Structure Development (2019)

Page Reference: 383-401