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...
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| Hauptverfasser: | , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Wiley
2026-03-01
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| Schriftenreihe: | Food Frontiers |
| Schlagworte: | |
| Online-Zugang: | https://doi.org/10.1002/fft2.70159 |
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