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Current trends in the field of food emulsions and foams are outlined. Pickering stabilization of multiphase systems by biopolymer-based particles is a prominent area of ongoing research. This report focuses… Click to show full abstract
Current trends in the field of food emulsions and foams are outlined. Pickering stabilization of multiphase systems by biopolymer-based particles is a prominent area of ongoing research. This report focuses attention on two classes of dispersed systems where noteworthy recent advances have been reported: (i) bubbles and foams, and (ii) water-in-water emulsions.
Keywords:
research;
foams reflections;
food emulsions;
emulsions foams;
advances food;
food
Journal Title: Current opinion in food science
Year Published: 2020
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Journal Title: Current opinion in food science
Year Published: 2020
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!