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

Chevalier, RC; Gomes, A; Cunha, RL

Chevalier, RC; Gomes, A; Cunha, RL (通讯作者)，Univ Campinas UNICAMP, Sch Food Engn FEA, Dept Food Engn & Technol DETA, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP, Brazil.

FOOD RESEARCH INTERNATIONAL, 2022; 156 ():

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 instabi......

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