Modification to the lubrication properties of xanthan gum fluid gels as a result of sunflower oil and triglyceride stabilised water in oil emulsion addition (2016)

First Author: Hamilton I
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.2015.11.020

Publication URI: http://www.sciencedirect.com/science/article/pii/S0268005X15301521

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids