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Food & Function

Linking the chemistry and physics of food with health and nutrition

Review Article

Oral processing of emulsion systems from a colloidal perspective

Corresponding authors
Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, UK
E-mail: A.Sarkar@leeds.ac.uk
Tel: +44 (0)113 3432748
Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
E-mail: H.Singh@massey.ac.nz
Tel: +64 6 951 7317
Food Funct., 2017,8, 511-521

DOI: 10.1039/C6FO01171C
Received 05 Aug 2016, Accepted 24 Sep 2016
First published online 28 Sep 2016

This article is part of themed collection: Structure & Sensory
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