Publishing: Journals, books and databases
Close Icon
 
Scheduled maintenance upgrade on Saturday 2nd of July 2016 from 11.30am to 3.00pm (BST)
During this time our websites will be offline temporarily. If you have any questions please use the feedback button on this page. We apologise for any inconvenience this might cause and thank you for your patience.
Linking the chemistry and physics of food with health and nutrition
Impact Factor 2.686 12 Issues per Year Indexed in Medline
Paper

Cocoa particles for food emulsion stabilisation

*
Corresponding authors
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
| | | | | | More
Please wait while Download options loads
 
 

Supplementary Info