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Development of Trans-free Lipid Systems and their Use in Food Products, Chapter 2 Alternative Oil Structuring Techniques: Oil Powders, Double Emulsions and Oil Foams . Zijian Zhi, Koen Dewettinck, Filip van Bockstaele
, 2022
, Pages 21-52
Saltmarsh's Essential Guide to Food Additives (5), Subject Index
, 2021
, Pages 278-304
Particle-Stabilized Emulsions and Colloids: Formation and Applications, CHAPTER 10 Particle-Stabilized Food Emulsions . R. Pichot, L. Duffus, I. Zafeiri, F. Spyropoulos, I. T. Norton
, 2015
, Pages 247-282
Food Colloids: Self-Assembly and Material Science, Chapter 7 Scope and Limitations of Using Wax to Encapsulate Water-Soluble Compounds . Michel Mellema
, 2007
, Pages 103-115
Biopolymers in Nutraceuticals and Functional Foods, Chapter 12 Recent Progress on Biopolymer-based Technologies on Nutraceutical and Natural Plant-based Extracts . S. Boostani, S. Babajafari, S. M. Mazloomi
, 2023
, Pages 361-398
Saltmarsh's Essential Guide to Food Additives (5), Appendix
, 2021
, Pages 269-277
Essential Guide to Food Additives (4), CHAPTER 6 E Numbers
, 2013
, Pages 91-276
Saltmarsh's Essential Guide to Food Additives (5), Chapter 5 Individual Additives: Additives Permitted in the EU in 2020 . Mike Saltmarsh
, 2021
, Pages 52-268
Oral Processing and Consumer Perception: Biophysics, Food Microstructures and Health, CHAPTER 8 Oral Processing of Chocolate Confectionary . Q. He
, 2022
, Pages 214-229
Biopolymers in Nutraceuticals and Functional Foods, Chapter 5 Plant-based Bioactive Components as Encapsulating Agents for Functional Food Applications . S. Boostani, S. Babajafari, S. M. Mazloomi
, 2023
, Pages 122-154