Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality
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DOI: 10.1007/s12393-019-09194-z
Abstract: Emulsion gels are widely used in food products, and they have the characteristics of both emulsions and biopolymer gels. When distributed in gels, functional ingredients are protected by the gels and immobilized by the gel… read more here.
Keywords: emulsion gels; functional ingredients; gels delivery; development ... See more keywords