Emulsion and microstructure design for controlled digestion
There has been growing interest in research focused on understanding the breakdown properties of foods in the gastro-intestinal (GI) tract, with a view to better design food systems that can control digestion with additional beneficial physiological effects (e.g satiety) to help tackle the obesity e...
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University of Nottingham
2018
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.757499 |