📣 Help Shape the Future of UKRI's Gateway to Research (GtR)

We're improving UKRI's Gateway to Research and are seeking your input! If you would be interested in being interviewed about the improvements we're making and to have your say about how we can make GtR more user-friendly, impactful, and effective for the Research and Innovation community, please email gateway@ukri.org.

Composition and structure of interface impacts texture of O/W emulsions (2014)

First Author: Surel C

Attributed to: Design and development of realistic food models to allow a multidisciplinary and integrated approach to food quality and nutrition (DREAM) funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2013.06.016

Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2013.06.016

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids