Aqueous droplets as active fillers in oil-continuous emulsions
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DOI: 10.1016/j.cofs.2020.06.004
Abstract: Water-in-oil emulsions are increasingly sought by the food industry for the development of foods with targeted attributes such as reduced caloric load or lowered production costs. In addition to the structure and rheology of fat… read more here.
Keywords: aqueous droplets; structure rheology; rheology; fat crystal ... See more keywords