publication . Article . 2017

Instant polysaccharide-based emulsions: impact of microstructure on lipolysis

Torcello-Gómez, A; Foster, TJ;
Open Access English
  • Published: 07 Jun 2017
  • Publisher: Royal Society of Chemistry
The development of emulsion-based products through optimisation of ingredients, reduction in energy-input during manufacture, while fulfilling healthy attributes, are major objectives within the food industry. Instant emulsions can meet these features, but comprehensive studies are necessary to investigate the effect of the initial formulation on the final microstructure and, in turn, on the in vitro lipolysis, comprising the double aim of this work. The instant emulsion is formed within 1.5–3 min after pouring the aqueous phase into the oil phase which contains a mixture of emulsifier (Tween 20), swelling particles (Sephadex) and thickeners (hydroxypropylmethyl...
Funded by
Instant emulsions stabilised by cellulose derivatives with specific digestion profiles
  • Funder: European Commission (EC)
  • Project Code: 326581
  • Funding stream: FP7 | SP3 | PEOPLE

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