In-vitro oral digestion of microfluidically produced monodispersed W/O/W food emulsions loaded with concentrated sucrose solution designed to enhance sweetness perception (2020)

First Author: Al Nuumani R
Attributed to:  Programmed emulsions for reduced levels of salt or sugar in liquid and semi-liquid foods funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.jfoodeng.2019.109701

Publication URI: http://dx.doi.org/10.1016/j.jfoodeng.2019.109701

Type: Journal Article/Review

Parent Publication: Journal of Food Engineering