Pomelo fiber Pickering emulsion gels as light-cream fat mimetics in reduced-fat ice cream
This study explores pomelo fiber-based oil-in-water Pickering emulsion gels as fat mimetics in light cream. The gels, formulated with pomelo fiber, amylopectin, sodium starch octenyl succinate, and walnut oil, were characterized for their properties and evaluated in ice cream. Results showed that po...
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| Principais autores: | , , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Elsevier
2026-01-01
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| Serier: | Food Chemistry: X |
| Fag: | |
| Online adgang: | http://www.sciencedirect.com/science/article/pii/S259015752501274X |
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