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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2023
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| Materias: | |
| 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 |