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 - Université de Lorraine Access content directly
Journal Articles Food Structure Year : 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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https://hal.univ-lorraine.fr/hal-04117155

Submitted on : Monday, June 5, 2023-1:14:16 PM

Last modification on : Tuesday, February 20, 2024-10:50:09 AM

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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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