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...

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Bibliographic Details
Published in:	Food Chemistry: X
Main Authors:	Iveta Klojdová, Constantinos Stathopoulos
Format:	Article
Language:	English
Published:	Elsevier 2022-12-01
Subjects:	Functional ice cream Multiple emulsions Pickering emulsions Manufacture of functional ice cream Encapsulation
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157522002498

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