Towards new food emulsions: designing the interface and beyond
Sign Up to like & getrecommendations! Published in 2019 at "Current Opinion in Food Science"
DOI: 10.1016/j.cofs.2019.06.006
Abstract: Emulsions are ubiquitous in foods, and decades of research work have led to advanced, although often empirical, control over the formulation and functionality of those systems. However, the conventional strategies to make food emulsions have… read more here.
Keywords: new food; towards new; food; emulsions designing ... See more keywords
Advances in food emulsions and foams: reflections on research in the neo-Pickering era
Sign Up to like & getrecommendations! Published in 2020 at "Current opinion in food science"
DOI: 10.1016/j.cofs.2019.12.009
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… read more here.
Keywords: research; foams reflections; food emulsions; emulsions foams ... See more keywords