Understanding emulsions key to better low-fat foods: Study

Designing low-fat foods requires thorough understanding of the many roles that fat plays in the way we experience foods, according to a paper published in Advances in Nutrition.

Frontiers Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review

Protein microparticles could aid fat replacement and calorie reduction

Water & Oils Sourdough Bread Baking

Double emulsions in skim milk using minimal food-grade emulsifiers for low- fat cheese

The art and science of homogenization for ice cream, 2021-01-29

What is an Emulsion? The Secret to Sauces and Dressings - Jessica Gavin

W/o/w multiple emulsions: A novel trend in functional ice cream preparations? - ScienceDirect

Foods, Free Full-Text

Food Emulsion - an overview

Protein microparticles could aid fat replacement and calorie reduction

FS 001, What Is An Emulsion? A Cook's Guide.