Modelling acidified emulsion gels as Matryoshka composites: Firmness and syneresis (2014)

First Author: Bot A
Attributed to:  EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2012.12.013

Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2012.12.013

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids