Novel food grade dispersants: Review of recent progress

Ettelaie, R orcid.org/0000-0002-6970-4650, Zengin, A and Lishchuk, S (2017) Novel food grade dispersants: Review of recent progress. Current Opinion in Colloid and Interface Science, 28. pp. 46-55. ISSN 1359-0294

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Copyright, Publisher and Additional Information: © 2017 Elsevier Ltd. This is an author produced version of a paper published in Current Opinion in Colloid & Interface Science. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Emulsion stabilisers; Layer-by-layer deposition; Maillard conjugates; Hydrophobically modified polysaccharides; protein hydrolysates; food dispersants
Dates:
  • Published: 18 March 2017
  • Accepted: 14 March 2017
  • Published (online): 18 March 2017
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: 17 Mar 2017 12:19
Last Modified: 18 Mar 2018 01:39
Published Version: https://doi.org/10.1016/j.cocis.2017.03.004
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.cocis.2017.03.004

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