The role of endogenous lipids in the emulsifying properties of cocoa

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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...

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Bibliographic Details
Main Authors:	Gould, Joanne M., Furse, Samuel, Wolf, Bettina
Format:	Article
Published:	Frontiers Media 2016
Subjects:	Oil-in-water emulsions Cocoa Emulsifier Phospholipids Pickering
Online Access:	https://eprints.nottingham.ac.uk/31876/

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