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.

W/o/w multiple emulsions: A novel trend in functional ice cream preparations? - ScienceDirect

Emulsifiers: Food Additives in Your Diet – Cape Crystal Brands

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

Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate - Liao - 2022 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library

Emulsifier, Definition, Types, & Uses

Replacing Fat in Low-Fat Dairy Products: Ice cream, Yogurt and Cheese – Cape Crystal Brands

Understanding emulsions key to better low-fat foods: Study

Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate - Liao - 2022 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library

FS 001, What Is An Emulsion? A Cook's Guide.

Protein microparticles could aid fat replacement and calorie reduction