Output details
12 - Aeronautical, Mechanical, Chemical and Manufacturing Engineering
University of Birmingham : B - Chemical Engineering
Article title
Food grade duplex emulsions designed and stabilised with different osmotic pressures
Type
D - Journal article
Title of journal
Journal of Colloid and Interface Science
Article number
-
Volume number
352
Issue number
1
First page of article
59
ISSN of journal
0021-9797
Year of publication
2010
URL
-
Number of additional authors
2
Additional information
This paper reports a comprehensive study on how duplex emulsions might be formed and the microstructure controlled. It continues to investigate how such complex structures might be used to control release of actives including control of salt perception. This science understanding has the potential to allow the salt content of a range of foods to be reduced by up to 80%. This was funded under the EngD scheme with Unilever as the host company. The work has resulted in a number of new directly funded projects with companies with a current income of £1.5M over a 4-year period.
Interdisciplinary
-
Cross-referral requested
-
Research group
A - Food, Health and Nutrition
Proposed double-weighted
No
Double-weighted statement
-
Reserve for a double-weighted output
No
Non-English
No
English abstract
-
