Enhancing expected food intake behaviour, hedonics and sensory characteristics of oil-in-water emulsion systems through microstructural properties, oil droplet size and flavour (2016)
Attributed to:
edible Pickering Emulsion Technology (ePET)
funded by
EPSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.foodqual.2015.03.011
Publication URI: http://dx.doi.org/10.1016/j.foodqual.2015.03.011
Type: Journal Article/Review
Parent Publication: Food Quality and Preference