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Quantitative effects of formulation and process parameters on the structure of food emulsions stabilized with an

Charlotte Hollestelle1, Delphine Huc-Mathis1, Camille Michon1

  • 1Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.

Food Research International (Ottawa, Ont.)
|March 22, 2024
PubMed

Keywords:
Food material scienceInteracting factorsMulti-scale evaluationNon-fractionated ingredientPickering emulsionsStabilizing mechanisms

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