Linking the yield stress functionality of polyglycerol polyricinoleate in a highly filled suspension to its molecular properties

Price, R., Gray, D., Watson, N. orcid.org/0000-0001-5216-4873 et al. (2 more authors) (2022) Linking the yield stress functionality of polyglycerol polyricinoleate in a highly filled suspension to its molecular properties. LWT - Food Science and Technology, 165. 113704. ISSN 0023-6438

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Item Type: Article
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© 2022 Crown Copyright. This is an open access article under the terms of the Creative Commons Attribution License (CC-BY 4.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.

Keywords: PGPR; Sugar-in-oil suspensions; Chocolate rheology; Molecular weight; Estolide
Dates:
  • Published: 1 August 2022
  • Published (online): 4 July 2022
  • Accepted: 23 June 2022
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Nutrition and Public Health (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 11 Jul 2024 15:45
Last Modified: 11 Jul 2024 15:45
Status: Published
Publisher: Elsevier
Identification Number: 10.1016/j.lwt.2022.113704
Open Archives Initiative ID (OAI ID):

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