Innovations and stability challenges in food emulsions
Emulsions hold considerable potential for innovation, rendering them versatile in the food industry with diverse benefits, supporting sustainability initiatives and enhancing human health.
Authors
- Felipe Kelmer Müller (ORCID: https://orcid.org/0009-0000-1330-5055)
- Fabiano Freire Costa (ORCID: https://orcid.org/0000-0002-7206-6792)
Institutions
- Universidade Federal de Juiz de Fora (BR)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2024-11-05
- DOI
- https://doi.org/10.1039/d4fb00201f
- Citations
- 9
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 3.14
Funders
- Universidade Federal de Juiz de Fora