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Structuring and calorie control of bakery products by templating batter with ultra melt-resistant food-grade hydrogel beads.
Thompson, Benjamin R; Horozov, Tommy S; Stoyanov, Simeon D; Paunov, Vesselin N.
  • Thompson BR; School of Mathematics and Physical Sciences (Chemistry), University of Hull, Hull, UK. V.N.Paunov@hull.ac.uk.
  • Horozov TS; School of Mathematics and Physical Sciences (Chemistry), University of Hull, Hull, UK. V.N.Paunov@hull.ac.uk.
  • Stoyanov SD; Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands and Laboratory of Physical Chemistry and Soft Matter, Wageningen University, 6703 HB Wageningen, The Netherlands and Department of Mechanical Engineering, University College London, Torrington Place, London
  • Paunov VN; School of Mathematics and Physical Sciences (Chemistry), University of Hull, Hull, UK. V.N.Paunov@hull.ac.uk.
Food Funct ; 8(8): 2967-2973, 2017 Aug 01.
Article en En | MEDLINE | ID: mdl-28745751
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Hidrogel de Polietilenoglicol-Dimetacrilato / Aditivos Alimentarios Idioma: En Año: 2017 Tipo del documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Hidrogel de Polietilenoglicol-Dimetacrilato / Aditivos Alimentarios Idioma: En Año: 2017 Tipo del documento: Article