Interactions Between Polymeric Surfactants and Bile Salts: New Routes for Controlling Lipid Digestion of Oil-in-Water Emulsions
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/10.1039/9781782621300-00334
Publication URI: http://dx.doi.org/10.1039/9781782621300-00334
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: 334-341
ISBN: 978-1-84973-883-5