Design of novel emulsion microgel particles of tuneable size

Torres, O, Murray, B orcid.org/0000-0002-6493-1547 and Sarkar, A orcid.org/0000-0003-1742-2122 (2017) Design of novel emulsion microgel particles of tuneable size. Food Hydrocolloids, 71. pp. 47-59. ISSN 0268-005X

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Copyright, Publisher and Additional Information: Crown Copyright © 2017 Published by Elsevier Ltd. This is an author produced version of a paper published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Emulsion microgel particles; Heat treated whey protein; Encapsulation; Cold gelation; Turbulent mixing
Dates:
  • Published: October 2017
  • Accepted: 25 April 2017
  • Published (online): 26 April 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: 28 Apr 2017 09:23
Last Modified: 26 Apr 2018 00:38
Published Version: https://doi.org/10.1016/j.foodhyd.2017.04.029
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2017.04.029

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