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Cocoa particles for food emulsion stabilisation

Joanne Gould,a   Josélio Vieirab and   Bettina Wolf*a  
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a
Division of Food Sciences, School of Biosciences, The University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK
E-mail: Bettina.Wolf@nottingham.ac.uk
b
Nestlé Product Technology Centre York, PO Box, Haxby Road, York YO91 1XY, UK
Food Funct., 2013,4, 1369-1375

DOI: 10.1039/C3FO30181H
Received 26 Jul 2012, Accepted 29 Jun 2013
First published online 04 Jul 2013

This article is part of themed collection: International Symposium on Food Rheology and Structure
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