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Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids
Edited by
Glyn O Phillips
Glyn O Phillips
Phillips Hydrocolloids Research Ltd, UK
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Hardback ISBN:
978-1-84973-883-5
PDF ISBN:
978-1-78262-130-0
No. of Pages:
404
Publication date:
03 Apr 2014
Book Chapter
Interactions Between Polymeric Surfactants and Bile Salts: New Routes for Controlling Lipid Digestion of Oil-in-Water Emulsions
By
A. Torcello-Gómez
Division of Food Sciences, School of Biosciences, University of Nottingham Sutton Bonington Campus Loughborough LE12 5RD United Kingdom
A. Torcello-Gómez
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J. Maldonado-Valderrama
Biocolloid and Fluid Physics Group, Department of Applied Physics, University of Granada Av. Fuentenueva S/N 18071 Granada Spain
J. Maldonado-Valderrama
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A. B. Jódar-Reyes
Biocolloid and Fluid Physics Group, Department of Applied Physics, University of Granada Av. Fuentenueva S/N 18071 Granada Spain
A. B. Jódar-Reyes
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T. J. Foster
Division of Food Sciences, School of Biosciences, University of Nottingham Sutton Bonington Campus Loughborough LE12 5RD United Kingdom
T. J. Foster
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Published:03 Apr 2014
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Citation
A. Torcello-Gómez, J. Maldonado-Valderrama, A. B. Jódar-Reyes, T. J. Foster, 2014. "Interactions Between Polymeric Surfactants and Bile Salts: New Routes for Controlling Lipid Digestion of Oil-in-Water Emulsions", Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids, Peter A Williams, Glyn O Phillips
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