Fabrication of novel functional anisotropic micro-particles for foam stabilisation and structuring in food formulations
This thesis is concerned with the fabrication of novel food-grade anisotropic solid particles for foam stabilisation and applications in food formulations. Two main techniques were employed for the fabrication of these particles. Acidic hydrolysis of Nata de Coco bacterial cellulose was used to form...
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University of Hull
2009
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.518592 |