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The impact of the interfacial behaviour on emulsion rheology: A potential approach to reducing fat content in emulsified foods (2014)

First Author: Husband F.A.

Attributed to: Structured Emulsions and Interfaces funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Publication URI: https://api.elsevier.com/content/abstract/scopus_id/84899997044

Type: Other

Parent Publication: Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture: The Role of Hydrocolloids