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	1.	Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers. [electronic resource] by Chung, Cheryl Degner, Brian McClements, David Julian Publication details: Food research international (Ottawa, Ont.) Oct 2014 In: Food research international (Ottawa, Ont.) vol. 64 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Soft matter strategies for controlling food texture: formation of hydrogel particles by biopolymer complex coacervation. [electronic resource] by Wu, Bi-cheng Degner, Brian McClements, David Julian Producer: 20150623 In: Journal of physics. Condensed matter : an Institute of Physics journal vol. 26 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Creation of reduced fat foods: influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions. [electronic resource] by Wu, Bi-cheng Degner, Brian McClements, David Julian Producer: 20140328 In: Food chemistry vol. 141 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects. [electronic resource] by Chung, Cheryl Smith, Gordon Degner, Brian McClements, David Julian Producer: 20161222 In: Critical reviews in food science and nutrition vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)