SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 6, Issue 5, 2015, Pages 1428-1434

Programmed emulsions for sodium reduction in emulsion based foods

(4) Chiu, Natalie a Hewson, Louise a Fisk, Ian a Wolf, Bettina a

a UNIVERSITY OF NOTTINGHAM (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

COALESCENCE; EMULSIFICATION; EMULSIONS; OILS AND FATS; OSTWALD RIPENING; STARCH;

AQUEOUS PHASE; CONSUMER SATISFACTIONS; MECHANICAL MANIPULATION; NEW APPROACHES; OCTENYL SUCCINIC ANHYDRIDE; ORAL PROCESSING; SODIUM REDUCTIONS; WATER IN OIL IN WATER EMULSIONS;

SODIUM;

EMULSION; SALT INTAKE;

ADULT; ANALYSIS; EMULSION; FEMALE; FOOD ANALYSIS; HUMAN; MALE; METABOLISM; SALT INTAKE; TASTE; YOUNG ADULT;

ADULT; EMULSIONS; FEMALE; FOOD ANALYSIS; HUMANS; MALE; SODIUM CHLORIDE, DIETARY; TASTE PERCEPTION; YOUNG ADULT;

EID: 84929493582 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c5fo00079c Document Type: Article

Times cited : (28)

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