Low-fat (<50%) oil-in-water emulsions

Author:

Mozuraityte Revilija,Kotsoni Elissavet,Cropotova Janna,Rustad Turid

Publisher

Elsevier

Reference77 articles.

1. A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers;Assadpour;Crit. Rev. Food Sci. Nutr.,2019

2. Nanoemulsions and their potential applications in food industry;Aswathanarayan;Front. Sustain. Food Syst.,2019

3. Lipid oxidation in oil-in-water emulsions: involvement of the interfacial layer;Berton-Carabin;Compr. Rev. Food Sci. Food Saf.,2014

4. Characterization of physicochemical properties of casein mixture preparation extracted from organic milk for use as an emulsifier in organic processed foods;Byun;J. Sci. Food Agric.,2019

5. Role of physical structures in bulk oils on lipid oxidation;Chaiyasit;Crit. Rev. Food Sci. Nutr.,2007

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