Emulsion and microstructure design for controlled digestion

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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...

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Bibliographic Details
Main Author:	Liu, Wentao
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2018
Subjects:	Phase diagram Emulsion Microstructure Digestion
Online Access:	https://eprints.nottingham.ac.uk/52078/

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