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The Impact of the Interfacial Behaviour on Emulsion Rheology: A Potential Approach to Reducing Fat Content in Emulsified Foods

First Author: Husband F

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