The Impact of the Interfacial Behaviour on Emulsion Rheology: A Potential Approach to Reducing Fat Content in Emulsified Foods
Attributed to:
Enhancing the consumer perception of reduced fat foods through interfacial design and rheological behaviour
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1039/9781782621300-00230
Publication URI: http://dx.doi.org/10.1039/9781782621300-00230
Type: Book Chapter
Book Title: Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture: The Role of Hydrocolloids (2014)
Page Reference: 230-237
ISBN: 978-1-84973-883-5