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Food & Function

Linking the chemistry and physics of food with health and nutrition

Review Article

Structural design approaches for creating fat droplet and starch granule mimetics

Corresponding authors
Department of Food Science, University of Massachusetts, Amherst, USA
E-mail: mcclements@foodsci.umass.edu
Tel: +1 413 545 1019
Ingredion Inc., Bridgewater, USA
Food Funct., 2017,8, 498-510

DOI: 10.1039/C6FO00764C
Received 23 May 2016, Accepted 29 Jul 2016
First published online 01 Aug 2016

This article is part of themed collection: Structure & Sensory
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