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Showing 1 to 1 of 1 for “"Advanced emulsion"”.
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DESIGN AND OPTIMIZATION OF ADVANCED EMULSIONS AS BIOACTIVE COMPOUND CARRIERS FOR LOW-SATURATED FAT FOOD PRODUCTS: TECHNOLOGICAL AND NUTRITIONAL ASPECTS
… fat content in foods is based on the use of emulsions. Particularly, advanced emulsions can prevent instability phenomena and provide new features, such as the ability to act as carriers for bioactive compounds and the possibility to engineer their interface to control digestive fate. In this …