The texture and microstructure of spreads

Research output: Chapter in Book/Report/Conference proceedingChapter

Authors

Colleges, School and Institutes

External organisations

  • Unilever Research and Development

Abstract

Introduction Emulsion microstructure: ingredients Emulsion microstructure: processing Spread stability during transport and storage Analysing spread texture Future trends References.

Details

Original languageEnglish
Title of host publicationUnderstanding and Controlling the Microstructure of Complex Foods
Publication statusPublished - 1 Jan 2007