Oral processing of emulsion systems from a colloidal perspective

Sarkar, A orcid.org/0000-0003-1742-2122, Ye, A and Singh, H (2017) Oral processing of emulsion systems from a colloidal perspective. Food and Function, 8 (2). pp. 511-521. ISSN 2042-6496

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Copyright, Publisher and Additional Information: © 2016, Royal Society of Chemistry. This is an author produced version of a paper published in Food & Function. Uploaded in accordance with the publisher's self-archiving policy.
Dates:
  • Published: 1 February 2017
  • Accepted: 24 September 2016
  • Published (online): 28 September 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: 07 Oct 2016 13:07
Last Modified: 28 Sep 2017 15:00
Published Version: https://doi.org/10.1039/C6FO01171C
Status: Published
Publisher: Royal Society of Chemistry
Identification Number: https://doi.org/10.1039/C6FO01171C

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