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...
| Published in: | Food Chemistry: X |
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| Main Authors: | , |
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
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| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522002498 |