Food physics insight: the structural design of foods
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05400-9.pdf
Reference53 articles.
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3. Aguilera JM, Stanley DW, Baker KW (2000) New dimensions in microstructure of food products. Trends Food Sci Technol 11:3–9. https://doi.org/10.1016/S0924-2244(00)00034-0
4. Armand M, Borel P, Pasquier B, Dubois C, Senft M, Andre Lairon D (1996) Physicochemical characteristics of emulsions during fat digestion in human stomach and duodenum. Am J Physiol Gastrointest Liver Physiol 271:G172–G183. https://doi.org/10.1152/ajpgi.1996.271.1.G172
5. Chen J (2009) Food oral processing—A review. Food Hydrocoll 23:1–25. https://doi.org/10.1016/j.foodhyd.2007.11.013
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