Understanding emulsions key to better low-fat foods: Study

Designing low-fat foods requires thorough understanding of the many roles that fat plays in the way we experience foods, according to a paper published in Advances in Nutrition.

Stability of lipid emulsion in total parenteral nutrition: An overview of literature - Clinical Nutrition ESPEN

Protein microparticles could aid fat replacement and calorie reduction

Schematic diagram of flavor release from O/W emulsion and affecting

Emulsifiers: Food Additives in Your Diet – Cape Crystal Brands

PDF) Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects

Full article: Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects

Understanding emulsions key to better low-fat foods: Study

Understanding emulsions key to better low-fat foods: Study

PDF) Protein microspheres as structuring agents in lipids: potential for reduction of total and saturated fat in food products

Kate Naturals Sunflower Lecithin Powder for Baking Bread, Gummies, Cooking (4oz) 100% Natural, Gluten Free, Non-GMO Substitute for Lecithin Powder for Liposomal Vitamin C, Lactation Supplement : Health & Household

Water & Oils Sourdough Bread Baking

Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase - ScienceDirect

All You Need to Know About Emulsification in Cooking