Design of complex emulsion interfaces for sugar reduction application

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....

Full description

Bibliographic Details
Main Author: Elkwil, Omran
Format: Thesis (University of Nottingham only)
Language:English
Published: 2019
Subjects:
Sugar reduction
W/O/W emulsion
Starch/protein interface
Online Access:https://eprints.nottingham.ac.uk/56477/

Similar Items

Similar Items