Rheological Effects of Different Interactions in Kappa-Carrageenan/Locust Bean Gum/Konjac Glucomannan Gels
Phillips Glyn O, Williams Peter A
Published in Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture - The Role of Hydrocolloids (2014)
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Published in Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture - The Role of Hydrocolloids (2014)
Book Chapter
Interactions between Polymeric Surfactants and Bile Salts: New Routes for Controlling Lipid Digestion of Oil-in-Water Emulsions
Phillips Glyn O, Williams Peter A
Published in Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture - The Role of Hydrocolloids (2014)
Get full text
Published in Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture - The Role of Hydrocolloids (2014)
Book Chapter
The Effects of Ultrasound on the Extraction, Physicochemical Properties and Antioxidant Activities of Polysaccharide from Ganoderma atrum
Phillips Glyn O, Williams Peter A
Published in Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture - The Role of Hydrocolloids (2014)
Get full text
Published in Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture - The Role of Hydrocolloids (2014)
Book Chapter
The Impact of the Interfacial Behaviour on Emulsion Rheology: A Potential Approach to Reducing Fat Content in Emulsified Foods
Phillips Glyn O, Williams Peter A
Published in Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture - The Role of Hydrocolloids (2014)
Get full text
Published in Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture - The Role of Hydrocolloids (2014)
Book Chapter