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Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects.
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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.
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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.