Design of complex w/o/w emulsion for salt reduction in food emulsions

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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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Bibliographic Details
Main Author:	Zhang, L
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2021
Subjects:	Water-in-oil-in-water w/o/w Emulsion Salt
Online Access:	https://eprints.nottingham.ac.uk/65984/

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