Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications

Recent advances in the understanding of formulations and processing techniques have allowed for greater freedom in plant-based emulsion gel design to better recreate conventional animal-based foods. The roles of plant-based proteins, polysaccharides, and lipids in the formulation of emulsion gels an...

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Detalles Bibliográficos
Autores principales: Yiu, Canice Chun-Yin, Liang, Sophie Wenfei, Mukhtar, Kinza, Kim, Woojeong, Wang, Yong, Selomulya, Cordelia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217108/
https://www.ncbi.nlm.nih.gov/pubmed/37232958
http://dx.doi.org/10.3390/gels9050366

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217108/
https://www.ncbi.nlm.nih.gov/pubmed/37232958
http://dx.doi.org/10.3390/gels9050366

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