Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions

Biscuits contain high proportions of saturated fats, which could lead to an adverse health effect. The objective of this study was to study the functionality of a complex nanoemulsion (CNE), stabilised with hydroxypropyl methylcellulose and lecithin, when used as a saturated fat replacer in short do...

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Detalles Bibliográficos
Autores principales: Kampa, Jansuda, Bull, Stephanie P., Signorello, Antonio, Frazier, Richard A., Rodriguez-Garcia, Julia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10247766/
https://www.ncbi.nlm.nih.gov/pubmed/37286614
http://dx.doi.org/10.1038/s41538-023-00202-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10247766/
https://www.ncbi.nlm.nih.gov/pubmed/37286614
http://dx.doi.org/10.1038/s41538-023-00202-5

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