Programmed emulsions for sodium reduction in emulsion based foods
(2015)
Journal Article
Chiu, N., Hewson, L., Fisk, I. D., & Wolf, B. (2015). Programmed emulsions for sodium reduction in emulsion based foods. Food and Function, 6(5), 1428-1434. https://doi.org/10.1039/c5fo00079c
© The Royal Society of Chemistry. In this research a microstructure approach to reduce sodium levels in emulsion based foods is presented. If successful, this strategy will enable reduction of sodium without affecting consumer satisfaction with regar... Read More about Programmed emulsions for sodium reduction in emulsion based foods.