Towards a multidisciplinary approach to structuring in reduced saturated fat-based systems-a review

International Journal of Food Science and Technology

Volumn 45, Issue 4, 2010, Pages 642-655

  Wassell, Paul ^a,b   Bonwick, Graham ^b   Smith, Christopher J ^b   Almiron Roig, Eva ^b   Young, Niall W G ^a,b  

^a DANISCO A S   (Denmark)

^b UNIVERSITY OF CHESTER   (United Kingdom)

Author keywords

Crystal modifier; Emulsion; Interfacial; Novel structuring; Phytosterols; Saturates

Indexed keywords

CRYSTAL MODIFIERS; INTERFACIAL; NOVEL STRUCTURING; PHYTOSTEROLS; SATURATES;

ALCOHOLS; EMULSIFICATION; ESTERS; FOOD PRODUCTS; MECHANICAL PROPERTIES; SATURATED FATTY ACIDS; SURFACE ACTIVE AGENTS;

DYNAMICS;

EID: 77955649293     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02212.x     Document Type: Review

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