Food colloids today. . . understanding structural change during processing, storage, eating and digestion

Current Opinion in Colloid and Interface Science

Volumn 18, Issue 4, 2013, Pages 245-248

  Dickinson, Eric ^a   Leser, Martin E ^b  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

HYDROPHOBIN; POLYSACCHARIDE;

COLLOID; COMPRESSION; CRYSTALLIZATION; DIGESTION; EATING; EDITORIAL; FOOD COMPOSITION; FOOD PROCESSING; FOOD STORAGE; FOOD TEXTURE; HYDROCOLLOID; INFRARED SPECTROSCOPY; MASTICATION; PROTEIN AGGREGATION; PROTEIN CONFORMATION; PROTEIN INTAKE; PROTEIN SECONDARY STRUCTURE;

EID: 84878619382     PISSN: 13590294     EISSN: 18790399     Source Type: Journal    
DOI: 10.1016/j.cocis.2013.05.001     Document Type: Editorial

References (12)

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