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.

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

SciELO - Brasil - Vegetable oils in emulsified meat products: a new strategy to replace animal fat Vegetable oils in emulsified meat products: a new strategy to replace animal fat

Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase - ScienceDirect

Protein microparticles could aid fat replacement and calorie reduction

Beginner's Guide to Emulsifiers - Oh, The Things We'll Make!

Production of Margarine and Low Fat Spreads

Low-fat vs. low-carb: What is better for weight loss? - Times of India

An In-Depth Look at How and When to Choose One Food Emulsifier Over An – Cape Crystal Brands

Protein microparticles could aid fat replacement and calorie reduction

Changing food porosity could cut salt and fat

Fat functionality in emulsified foods

Gums, stabilizers and emulsifiers are dairy's supporting actors

All You Need to Know About Emulsification in Cooking