In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment

Sarkar, A, Murray, B, Holmes, M et al. (3 more authors) (2016) In vitro digestion of Pickering emulsions stabilized by soft whey protein microgel particles: influence of thermal treatment. Soft Matter, 12 (15). pp. 3558-3569. ISSN 1744-683X

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Authors/Creators:
  • Sarkar, A
  • Murray, B
  • Holmes, M
  • Ettelaie, R
  • Abdalla, A
  • Yang, X
Copyright, Publisher and Additional Information: © 2016, The Royal Society of Chemistry. This is an author produced version of a paper published in Soft Matter. Uploaded in accordance with the publisher's self-archiving policy.
Dates:
  • Published: 21 April 2016
  • Accepted: 25 February 2016
  • Published (online): 29 February 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: 09 Mar 2016 14:38
Last Modified: 14 Apr 2017 02:41
Published Version: http://dx.doi.org/10.1039/C5SM02998H
Status: Published
Publisher: Royal Society of Chemistry
Identification Number: https://doi.org/10.1039/C5SM02998H

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