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[HTML][HTML] Role of aqueous phase composition and hydrophilic emulsifier type on the stability of W/O/W emulsions

RC Chevalier, A Gomes, RL Cunha - Food Research International, 2022 - Elsevier
Abstract Double W 1/O/W 2 emulsions can act as fat substitutes in food matrices, although
synthetic emulsifiers are commonly used due to their inherent instability and susceptibility to …
被引用次数：21 相关文章

Role of aqueous phase composition and hydrophilic emulsifier type on the stability of W/O/W emulsions.

RC Chevalier, A Gomes, RL Cunha - Food Research International …, 2022 - europepmc.org
Double W 1/O/W 2 emulsions can act as fat substitutes in food matrices, although synthetic
emulsifiers are commonly used due to their inherent instability and susceptibility to …

Role of aqueous phase composition and hydrophilic emulsifier type on the stability of W/O/W emulsions

RC Chevalier, A Gomes, RL Cunha - Food Research International, 2022 - bv.fapesp.br
Abstract Double W-1/O/W-2 emulsions can act as fat substitutes in food matrices, although
synthetic emulsifiers are commonly used due to their inherent instability and susceptibility to …

Role of aqueous phase composition and hydrophilic emulsifier type on the stability of W/O/W emulsions

RC Chevalier, A Gomes… - Food research …, 2022 - pubmed.ncbi.nlm.nih.gov
Double W 1/O/W 2 emulsions can act as fat substitutes in food matrices, although synthetic
emulsifiers are commonly used due to their inherent instability and susceptibility to …

Role of aqueous phase composition and hydrophilic emulsifier type on the stability of W/O/W emulsions.

RC Chevalier, A Gomes, RL Cunha - 2022 - cabidigitallibrary.org
Abstract Double W1/O/W2 emulsions can act as fat substitutes in food matrices, although
synthetic emulsifiers are commonly used due to their inherent instability and susceptibility to …

[引用][C] Role of aqueous phase composition and hydrophilic emulsifier type on the stability of W/O/W emulsions

RC Chevalier, A Gomes, RL Cunha - 2022