Designed food structures based on hydrocolloids

Formulation Engineering of Foods

Volumn , Issue , 2013, Pages 59-81

  Wolf, B ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Fluid gel technology; Food structure; High pressure processing; Hydrocolloid mixtures; Microfluidics; Water in oil emulsions; Water in water emulsions

Indexed keywords

COLLOIDS; EMULSIONS; FOOD PRODUCTS; MICROFLUIDICS; MIXTURES;

FOOD STRUCTURES; GEL TECHNOLOGY; HIGH PRESSURE PROCESSING; WATER IN OIL EMULSIONS; WATER-IN-WATER EMULSIONS;

OILS AND FATS;

EID: 84961315773     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118597651.ch4     Document Type: Chapter

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