Utilization of emulsion technology to create plant-based adipose tissue analogs: Soy-based high internal phase emulsions
Xiaoyan Hu, Hualu Zhou, David Julian McClements
Topics & Concepts
Adipose tissueEmulsionRheologyFood scienceSoybean oilChemistryMaterials scienceBiochemistryComposite materialProteins in Food SystemsAgriculture Sustainability and Environmental ImpactPickering emulsions and particle stabilization