Laudina Duffus In 'Group members' Group members Back to 'Microstructure Engineering' My research aims to investigate the use of both multiple emulsion technology and Pickering stabilisation mechanisms, to produce food emulsions with an overall reduction in fat content, using novel edible particles.
My research aims to investigate the use of both multiple emulsion technology and Pickering stabilisation mechanisms, to produce food emulsions with an overall reduction in fat content, using novel edible particles.