Designer colloids in structured food for the future.

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Composite foods: from structure to sensory perception.

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P2860

Designer colloids in structured food for the future.

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Designer colloids in structured food for the future.

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Designer colloids in structured food for the future.

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Designer colloids in structured food for the future.

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P1476

Designer colloids in structured food for the future.

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P2093

Ian T Norton

http://www.w3.org/2001/XMLSchema#string

Maelle Douaire

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P2860

Recent developments in manufacturing emulsions and particulate products using membranes.

Formation, stability and properties of multilayer emulsions for application in the food industry.

Understanding food structuring and breakdown: engineering approaches to obesity.

The rheology of colloidal and noncolloidal food dispersions.

Food microstructure affects the bioavailability of several nutrients.

Comparison of solid particles, globular proteins and surfactants as emulsifiers.

Continuous flow structuring of anisotropic biopolymer particles.

Structured emulsion-based delivery systems: controlling the digestion and release of lipophilic food components.

Soft matter approaches to structured foods: from "cook-and-look" to rational food design?

Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface.

P304

3147-3154

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scholarly article

P356

10.1002/JSFA.6246

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P407

English

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P478

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P577

2013-07-08T00:00:00Z

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P698

23716173

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Designer colloids in structured food for the future.

about

P2860

P2860

Designer colloids in structured food for the future.

description

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type

label

prefLabel

P1433

P1476

P2093

P2860

P304

P31

P356

P407

P433

P478

P577

P698

P356

P1433

P1476

P2093

P2860

P304

P31

P356

P407

P433

P478

P577

P698