HIGHLIGHTS
- who: Jansuda Kampa and colleagues from the Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading , DX, UK have published the research work: Development of Saturated Fat Replacers: Conventional and Nano-Emulsions Stabilised by Lecithin and Hydroxylpropyl Methylcellulose, in the Journal: Foods 2022, 11, 2536. of 22/08/2022
- what: The aim of this study was to investigate the effect of HPMC type and concentration on the formation stability and microstructure of conventional emulsions and nanoemulsions. This study showed that the molecular structure of HPMC and its concentration in solution were determinant factors . . .
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