Trends in food emulsion technology: Pickering, nano-, and double emulsions

Natural and industrial foods are often structured materials that impart texture, flavor, visual appearance, and nutritional value to the product, such as liquid–liquid emulsions stabilized by complex interfaces. This article discusses emerging trends in food emulsion technology considering modern cl...

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Hauptverfasser:	Øye, Gisle, Simon, Sebastien Charles Roger, Rustad, Turid, Paso, Kristofer Gunnar
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext bestellen
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