Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin

Published 2019 View Full Article

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Title
Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin
Authors
Keywords
Soybean lecithin, Food emulsion, Texture modification, Fat replacer, Phases inversion, Sunflower oil, Natural emulsifier
Journal
FOOD RESEARCH INTERNATIONAL
Volume 122, Issue -, Pages 252-262
Publisher
Elsevier BV
Online
2019-04-13
DOI
10.1016/j.foodres.2019.04.028

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