Jump to main content
Jump to site search

Food & Function

Linking the chemistry and physics of food with health and nutrition


Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion

Corresponding authors
Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, Camino de Vera, s/n, 46022, Valencia, Spain
E-mail: jenbor@upvnet.upv.es, mquichu@tal.upv.es, mihernan@tal.upv.es
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avd. Agustín Escardino, 7, 46980 Paterna, Valencia, Spain
E-mail: estomar@alumni.uv.es, asalvador@iata.csic.es, tesanz@iata.csic.es
Food Funct., 2017, Advance Article

DOI: 10.1039/C7FO00159B
Received 30 Jan 2017, Accepted 03 Mar 2017
First published online 06 Mar 2017
Please wait while Download options loads
This article has not yet been cited.