Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules

Torres, O, Murray, B orcid.org/0000-0002-6493-1547 and Sarkar, A orcid.org/0000-0003-1742-2122 (2016) Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules. Trends in Food Science & Technology, 55. pp. 98-108. ISSN 0924-2244

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Copyright, Publisher and Additional Information: © 2016 Elsevier Ltd. This is an author produced version of a paper published in Trends in Food Science & Technology. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Emulsion microgel particle; filler-matrix interaction; whey protein; swelling, matrix erosion
Dates:
  • Published: September 2016
  • Accepted: 12 July 2016
  • Published (online): 18 July 2016
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 02 Aug 2016 11:34
Last Modified: 01 Jul 2017 17:32
Published Version: http://dx.doi.org/10.1016/j.tifs.2016.07.006
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.tifs.2016.07.006

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