Relating Food Emulsion Structure and Composition to the Way It Is Processed in the Gastrointestinal Tract and Physiological Responses: What Are the Opportunities?-Reference-Cited by-同舟云学术

Relating Food Emulsion Structure and Composition to the Way It Is Processed in the Gastrointestinal Tract and Physiological Responses: What Are the Opportunities?

Published:2010-05-25 Issue:4 Volume:5 Page:258-283
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

van Aken George A.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s11483-010-9160-5.pdf

Reference240 articles.

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3. S.R. Vigna, Am. Zool. 40, 287 (2000)

4. C.K. Oldham-Ott, J. Gilloteaux, Microsc. Res. Tech. 38, 571 (1997)

5. C.E. Stevens, I.D. Hume, Comparative physiology of the vertebrate digestive system (Cambridge University Press, Cambridge, UK, 1995)

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