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

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

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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