Design and characterization of food nanoemulgels structured with flaxseed fiber: gel–nanoemulsion proportion
These findings may support the formulation of new clean-label semi-solid food products not only with a reduced fat content but also with healthier properties and an enhanced shelf life performance. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Authors
- Fátima Vela (ORCID: https://orcid.org/0000-0002-1053-532X)
- M. Carmen Alfaro (ORCID: https://orcid.org/0000-0002-0110-2290)
- José Muñoz (ORCID: https://orcid.org/0000-0002-1709-722X)
Institutions
- Universidad de Sevilla (ES)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-09-13
- DOI
- https://doi.org/10.1002/jsfa.70188
- Citations
- 1
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 1.12
Funders
- Junta de Andalucía