Emulsion gels in food systems: advances, oxidative stability challenges, and mitigation
Emulsion gel that composed of water, oil, emulsifier, gelling agent and other substances has been widely used in the field of food science, such as encapsulant and delivery of active compounds, fat substitutes and plastic materials. The application of emulsion gels is primarily constrained by physic...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Published: |
Taylor and Francis
2025
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/122744/ https://www.tandfonline.com/doi/full/10.1080/87559129.2025.2559869 |
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