Edible pickering emulsion technology : fabrication of edible particle stabilised double emulsions
Water-in-oil-in-water (W/O/W) double emulsion systems provide an innovative approach for the development of low-fat healthier foods. By replacing a proportion of the oil phase of a simple oil-in-water (O/W) emulsion with an internal water phase, the overall oil volume within the emulsion system can...
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University of Birmingham
2017
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.715601 |