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Article Dans Une Revue Food Structure Année : 2023

Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2) : a study on gel properties and effectiveness of double emulsion as a fat replacer

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hal-04117155 , version 1 (05-06-2023)

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Jia Zhao, Bhesh Bhandari, Claire Gauzelin-Gaiani, Sangeeta Prakash. Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2) : a study on gel properties and effectiveness of double emulsion as a fat replacer. Food Structure, 2023, 36, pp.100322. ⟨10.1016/j.foostr.2023.100322⟩. ⟨hal-04117155⟩
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