Home
About
Overview
Sharing Data
ORCID
Help
History (52)
Reduced tubulin polyglutamylation suppresses flagellar shortness in Chlamydomonas.
Response to AREDS supplements according to genetic factors: survival analysis approach using the eye as the unit of analysis.
Musculoskeletal MRI at 3.0 T and 7.0 T: a comparison of relaxation times and image contrast.
Validation of a certified nurse-midwifery database for use in quality monitoring and outcomes research.
Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects.
See All 52 Pages
Login
to edit your profile (add a photo, awards, links to other websites, etc.)
Edit My Profile
My Person List (
0
)
Return to Top
Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects.
Chung C, Smith G, Degner B, McClements DJ. Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects. Crit Rev Food Sci Nutr. 2016; 56(4):650-85.
View in:
PubMed
subject areas
Crystallization
Dietary Fats
Eating
Electric Capacitance
Emulsions
Humans
Hydrogen-Ion Concentration
Osmolar Concentration
Particle Size
Rheology
Satiety Response
Smell
Surface-Active Agents
Taste
authors with profiles
David J McClements B.S., Ph.D.