Programmed emulsions for sodium reduction in emulsion based foods
In this research a microstructure approach to reduce sodium levels in emulsion based foods is presented. If successful, this strategy will enable reduction of sodium without affecting consumer satisfaction with regard to salty taste. The microstructure approach comprised of entrapment of sodium in t...
| Main Authors: | , , , |
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| Format: | Article |
| Published: |
Royal Society of Chemistry
2015
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| Online Access: | https://eprints.nottingham.ac.uk/28781/ |