Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin.
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DOI: 10.1016/j.foodres.2019.04.028
Abstract: Water-in-oil high internal phase emulsions (HIPEs) can provide interesting textures that could be used to reduce trans- and/or saturated fat content in food products. On the other hand oil-in-water emulsions can be found in a… read more here.
Keywords: emulsions hipes; water; lecithin; oil ... See more keywords