Design of complex w/o/w emulsion for salt reduction in food emulsions
The strategy of reducing salt levels in high-moisture foods by using water-in-oil-in-water (w/o/w) double emulsions has generated significant interest in recent years, due to the features of both encapsulation and controlled delivery of double emulsions. In this research, PGPR was applied as the...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
2021
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| Online Access: | https://eprints.nottingham.ac.uk/65984/ |