Instant polysaccharide-based emulsions: impact of microstructure on lipolysis

Torcello-Gómez, A and Foster, TJ (2017) Instant polysaccharide-based emulsions: impact of microstructure on lipolysis. Food and Function, 8 (6). pp. 2231-2242. ISSN 2042-6496

Abstract

Metadata

Authors/Creators:
  • Torcello-Gómez, A
  • Foster, TJ
Copyright, Publisher and Additional Information: Food and Function is (c) 2017, The Royal Society of Chemistry. This is an author produced version of a paper published in Food and Function. Uploaded in accordance with the publisher's self-archiving policy.
Dates:
  • Published: 7 June 2017
  • Accepted: 7 June 2017
  • Published (online): 7 June 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: 13 Jul 2017 10:49
Last Modified: 07 Jun 2018 00:38
Status: Published
Publisher: Royal Society of Chemistry
Identification Number: https://doi.org/10.1039/C7FO00536A

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