Hybrid Oil-in-Water Emulsions Applying Wax(lecithin)-Based Structured Oils: Tailoring Interface Properties

Publication date: Available online 16 October 2020Source: Food Research InternationalAuthor(s): Paula K. Okuro, Andresa Gomes, Rosiane L. Cunha

Source: Food Research International - October 20, 2020 Category: Food Science Source Type: research