Fat crystallization and melting in W/O/W double emulsions: Comparison between bulk and emulsified state
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DOI: 10.1016/j.colsurfa.2019.01.019
Abstract: Abstract Water-in-oil-in-water (W/O/W) technology enables the development of an emulsion-based delivery system for functional food applications. The functionality of this system depends on the oil barrier of the double emulsion, whereby the fat matrix properties… read more here.
Keywords: emulsions comparison; fat crystallization; crystallization melting; melting double ... See more keywords