Recent progress in food‐grade double emulsions: Fabrication, stability, applications, and future trends
Abstract Compared with ordinary emulsions, the unique structures endow double emulsions with special functions, which makes them have broad prospects in delivering biologically active substances and replacing fats. In recent years, due to the instability of double emulsions, numerous experiments hav...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-12-01
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| Series: | Food Frontiers |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fft2.276 |