Double emulsions as potential fat replacers with gallic acid and quercetin nanoemulsions in the aqueous phases.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.01.128
Abstract: The development of fat replacers to obtain healthier/functional foods is a constant challenge. With this aim, double emulsions (DE) with a blend of olive, linseed and fish oils as oil phase were developed. To prevent… read more here.
Keywords: double emulsions; emulsions potential; gallic acid; acid quercetin ... See more keywords