Construction of plant-based adipose tissue using high internal phase emulsions and emulsion gels
Xiaoyan Hu, David Julian McClements
Topics & Concepts
EmulsionSoybean oilAdipose tissueFood scienceAgarChemistryPolysaccharideFlavorOil dropletMaterials scienceChromatographyChemical engineeringBiochemistryBiologyEngineeringGeneticsBacteriaProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis