The perfect hydrocolloid stabilizer: imagination versus reality

Murray, BS orcid.org/0000-0002-6493-1547, Ettelaie, R, Sarkar, A orcid.org/0000-0003-1742-2122 et al. (2 more authors) (2021) The perfect hydrocolloid stabilizer: imagination versus reality. Food Hydrocolloids, 117. 106696. ISSN 0268-005X

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2021 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: Proteins; Polysaccharides; Emulsions; Emulsifiers; Oral processing; Digestion
Dates:
  • Accepted: 18 February 2021
  • Published (online): 27 February 2021
  • Published: August 2021
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: 16 Mar 2021 15:30
Last Modified: 27 Feb 2022 01:38
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2021.106696

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