| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4983932 | Food Hydrocolloids | 2017 | 11 Pages |
Abstract
The behavior of emulsions under simulated GIT conditions depends on dietary fiber type and the nature of the GIT model used.126
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Dingkui Qin, Xiaojun Yang, Songran Gao, Junhu Yao, David Julian McClements,