Interactions between polymeric surfactants and bile salts: New routes for controlling lipid digestion of oil-in-water emulsions (2014)

First Author: Torcello-Gómez A.
Attributed to:  EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Type: Other

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