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Showing 1 to 2 of 2 for “"Lipoproteic gel"”.
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Relating structural properties to saltiness perception of model lipoproteic gels
… leading to the high prevalence of hypertension. Lipoproteic foods including cheese and processed meats are potential targets for sodium reduction, as they form the major source of sodium in modern diets. Structural engineering to enhance sodium release and saltiness perception is promising for …
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Effects of formulation and processing parameters on sodium availability in a model lipoproteic emulsion gel
The student, Kyle Okada, accepted the attached license on 2016-07-13 at 18:54.