Instant polysaccharide-based emulsions: impact of
microstructure on lipolysis

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Instant polysaccharide-based emulsions: impact of microstructure on lipolysis

The development of emulsion-based products through optimisation of ingredients, reduction in energy-input during manufacture, while fulfilling healthy attributes, are major objectives within the food industry. Instant emulsions can meet these features, but comprehensive studies are necessary to inve...

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Bibliographic Details
Main Authors:	Torcello-Gómez, Amelia, Foster, Tim
Format:	Article
Published:	Royal Society of Chemistry 2017
Online Access:	https://eprints.nottingham.ac.uk/43591/

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