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Natalie Chiu

University of Nottingham

4

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Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness

2017 Food Hydrocolloids
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Controlling salt and aroma perception through the inclusion of air fillers

2015 Lwt - Food Science and Technology
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