Emulsion and microstructure design for controlled digestion
There has been growing interest in research focused on understanding the breakdown properties of foods in the gastro-intestinal (GI) tract, with a view to better design food systems that can control digestion with additional beneficial physiological effects (e.g satiety) to help tackle the obesity e...
| Main Author: | |
|---|---|
| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
2018
|
| Subjects: | |
| Online Access: | https://eprints.nottingham.ac.uk/52078/ |