Cellulose-Based Pickering Emulsion-Templated Edible Oleofoam: A Novel Approach to Healthier Solid-Fat Replacers

As health concerns and regulatory pressures over saturated and trans fats grow, there is a growing need for healthier alternatives to traditional solid fats, such as butter and hydrogenated oils, that are still widely used in the food system. In this study, cellulose particle-based Pickering emulsio...

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Main Authors: Sang Min Lee, Su Jung Hong, Gye Hwa Shin, Jun Tae Kim
Formato: Artigo
Idioma:Inglês
Publicado: MDPI AG 2025-05-01
Series:Gels
Assuntos:
Pickering emulsions
edible oleofoams
solid-fat replacers
cellulose particles
oleogelation
Acceso en liña:https://www.mdpi.com/2310-2861/11/6/403
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