Interactions between polymeric surfactants and bile salts: New routes for controlling lipid digestion of oil-in-water emulsions

  1. Torcello-Gómez, A.
  2. Maldonado-Valderrama, J.
  3. Jódar-Reyes, A.B.
  4. Foster, T.J.
Actas:
Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture: The Role of Hydrocolloids

Año de publicación: 2014

Páginas: 334-341

Tipo: Aportación congreso

GOOGLE SCHOLAR
Fuente de los datos: Scopus