Recent Progress, Application, and Quality Evaluation of Plant-Based Double Emulsions in Low-Fat Foods
Lu Huang, Xiujie Zhao, Qiangzhong Zhao, Feibai Zhou, Mouming Zhao
Topics & Concepts
Quality (philosophy)Food scienceChemistryBiochemical engineeringBiotechnologyEnvironmental scienceProcess engineeringEngineeringBiologyPhysicsQuantum mechanicsProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes