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W/o/w multiple emulsions: A novel trend in functional ice cream preparations?
Ice cream is a popular product worldwide. Unfortunatelly, it contains a significant amount of fat. In this review, promising strategies for the use of w/o/w multiple emulsion structures in creams are assessed. W/o/w multiple emulsions (MEs) enable reduction the fat without losing the creamy taste an...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9523348/ https://www.ncbi.nlm.nih.gov/pubmed/36185104 http://dx.doi.org/10.1016/j.fochx.2022.100451 |