Work

Emulsion Design to Improve the Delivery of Functional Lipophilic Components

Year: 2010

Type: review

Source: Annual Review of Food Science and Technology

DOI: 10.1146/annurev.food.080708.100722

Author: David Julian McClements

Institution: University of Massachusetts Amherst

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2109078751

FWCI: 2.229

Cites: 89

Cited by: 548

Related to: 10