The impact of the interfacial behaviour on emulsion rheology: A potential approach to reducing fat content in emulsified foods

F. A. Husband, M. J. Ridout, P. S. Clegg, Michiel Hermes, J. Forth, W. C K Poon, P. J. Wilde

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Original languageEnglish
Title of host publicationGums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture: The Role of Hydrocolloids
PublisherRoyal Society of Chemistry
Pages230-237
Number of pages8
Publication statusPublished - 2014
Event2013 17th International Gums and Stabilisers for the Food Industry Conference - Wales, United Kingdom
Duration: 25 Jun 201328 Jun 2013

Conference

Conference2013 17th International Gums and Stabilisers for the Food Industry Conference
CountryUnited Kingdom
CityWales
Period25/06/1328/06/13

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