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Food & Function

Linking the chemistry and physics of food with health and nutrition


Altering the level of calcium changes the physical properties and digestibility of casein-based emulsion gels

Corresponding authors
Food for Health Ireland, UCD Institute of Food & Health, University College Dublin, Belfield, Dublin 4, Ireland
E-mail: dolores.oriordan@ucd.ie
Tel: +353 1 716 2847
Food Funct., 2017, Advance Article

DOI: 10.1039/C6FO01719C
Received 25 Nov 2016, Accepted 11 Mar 2017
First published online 13 Mar 2017
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