Development of Saturated Fat Replacers: Conventional and Nano-Emulsions Stabilised by Lecithin and Hydroxylpropyl Methylcellulose

The combination of two emulsifiers, lecithin and hydroxypropyl methylcellulose (HPMC), into emulsions is an interesting strategy to design fat replacers in food matrices. The objective of this study was to investigate the effect of HPMC type and concentration on the formation, stability, and microst...

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Detalles Bibliográficos
Autores principales: Kampa, Jansuda, Frazier, Richard, Rodriguez-Garcia, Julia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407586/
https://www.ncbi.nlm.nih.gov/pubmed/36010537
http://dx.doi.org/10.3390/foods11162536

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407586/
https://www.ncbi.nlm.nih.gov/pubmed/36010537
http://dx.doi.org/10.3390/foods11162536

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