Food Structure - Volume 13 

Designing foods for satiety: The roles of food structure and oral processing in satiation and satiety

Fulltext Access 12 Pages 2017

Natural and processed milk and oil body emulsions: Bioavailability, bioaccessibility and functionality

Fulltext Access 11 Pages 2017

Relation between structure and rheological/thermal properties of agar. A mini-review on the effect of alkali treatment and the role of agaropectin

Fulltext Access 44 Pages 2017

The morphology and internal composition of dried particles from whole milk-From single droplet to full scale drying

Fulltext Access 29 Pages 2017

Effect of polysaccharide concentration and charge density on acid-induced soy protein isolate-polysaccharide gels using HCl

Fulltext Access 11 Pages 2017

Self-assembly in vegetable oils of ionic gelators derived from (R)-12-hydroxystearic acid

Fulltext Access 37 Pages 2017