Recent developments in food foams

Murray, BS orcid.org/0000-0002-6493-1547 (2020) Recent developments in food foams. Current Opinion in Colloid & Interface Science, 50. 101394. ISSN 1359-0294

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Copyright, Publisher and Additional Information: © 2020 Elsevier Ltd. All rights reserved. This is an author produced version of an article published in Current Opinion in Colloid and Interface Science. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Food; Foams; Pickering; Particles; Biopolymers
Dates:
  • Accepted: 13 October 2020
  • Published (online): 13 October 2020
  • Published: December 2020
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 10 Nov 2020 15:52
Last Modified: 10 Nov 2020 16:02
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.cocis.2020.101394

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