Effect of bacterial cellulose addition on physical properties of WPI emulsions. Comparison with common thickeners
- Submitting institution
-
Harper Adams University
- Unit of assessment
- 6 - Agriculture, Food and Veterinary Sciences
- Output identifier
- Paximada3
- Type
- D - Journal article
- DOI
-
10.1016/j.foodhyd.2015.10.014
- Title of journal
- Food Hydrocolloids
- Article number
- -
- First page
- 245-254
- Volume
- 54
- Issue
- -
- ISSN
- 0268-005X
- Open access status
- Out of scope for open access requirements
- Month of publication
- -
- Year of publication
- 2015
- URL
-
-
- Supplementary information
-
-
- Request cross-referral to
- -
- Output has been delayed by COVID-19
- No
- COVID-19 affected output statement
- -
- Forensic science
- No
- Criminology
- No
- Interdisciplinary
- No
- Number of additional authors
-
3
- Research group(s)
-
-
- Citation count
- 40
- Proposed double-weighted
- No
- Reserve for an output with double weighting
- No
- Additional information
- -
- Author contribution statement
- -
- Non-English
- No
- English abstract
- -
