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Novel Air Filled Emulsions as the Basis for Fully Functional Low Fat Foods
Norton, Ian
(Principal Investigator)
Fryer, Peter
(Co-Investigator)
Chemical Engineering
Overview
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Research output
(3)
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Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
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Physics & Astronomy
eating
100%
fats
70%
food
39%
water
20%
tribology
16%
chemical properties
12%
ingredients
12%
emulsions
12%
oils
10%
gels
9%
physical properties
9%
engineering
8%
formulations
8%
products
7%
air
7%
fluids
6%
Engineering & Materials Science
Emulsions
77%
Oils and fats
68%
Proteins
54%
Air
38%
Water
19%
Tribology
14%
Chemical properties
13%
Gels
12%
Physical properties
10%
Oils
7%
Fluids
7%
Agriculture & Biology
hydrophobins
88%
emulsions
54%
food industry
51%
air
38%
cells
9%
films (materials)
8%
Trichoderma reesei
5%
droplet size
5%
sonication
5%
elasticity (mechanics)
5%