Recent Insights on Synthesis, Stability, and Complexities of Water‐in‐Oil Pickering Emulsion: From Theory to Applications

ABSTRACT In an era of surging non‐communicable disease cases due to increased trans‐fat/saturated fat consumption, water‐in‐oil Pickering emulsion (w/o PE) has emerged as a potent fat replacer. The use of solid particles to stabilize these emulsions provides longer stability, environmental sustainab...

ver descrição completa

Detalhes bibliográficos

Principais autores:	Bibha Mishra A., Vidisha Tomer
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Wiley 2026-03-01
coleção:	Food Frontiers
Assuntos:	fat replacer | inverse emulsion | low‐fat food | Pickering emulsion
Acesso em linha:	https://doi.org/10.1002/fft2.70159
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!