The role of endogenous lipids in the emulsifying properties of cocoa
This paper describes a study in which the emulsifying properties of cocoa material with and without its lipid fraction were explored. This study was motivated by the commercial interest in naturally-occurring particulate emulsifiers as opposed to the chemically modified emulsifying particles present...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Published: |
Frontiers Media
2016
|
| Subjects: | |
| Online Access: | https://eprints.nottingham.ac.uk/31876/ |