Design of complex emulsion interfaces for sugar reduction application
A low carbohydrate and free sugar diet is generally recommended by nutritionists and clinicians for losing weight, reducing risk of diabetes, cardiovascular diseases and metabolic syndrome. The aim of this research was to design complex emulsion interfaces for sugar reduction in emulsion-based food....
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
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2019
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| Online Access: | https://eprints.nottingham.ac.uk/56477/ |