Interactions Between Polymeric Surfactants and Bile Salts: New Routes for Controlling Lipid Digestion of Oil-in-Water Emulsions

First Author: Torcello-Gómez 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/10.1039/9781782621300-00334

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