Designer colloids in structured food for the future

Journal of the Science of Food and Agriculture

Volumn 93, Issue 13, 2013, Pages 3147-3154

  Douaire, Maelle ^a   Norton, Ian T ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Colloids; Emulsification techniques; Emulsion; Fluid gel; Food structure; Gel

Indexed keywords

EID: 84883559345     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6246     Document Type: Short Survey

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