Sugar reduction via W/O/W emulsions: Structural design, sensory modulation, and functional performance
Fuente:
Trends in Food Science & Technology
Publication date: December 2026Source: Trends in Food Science & Technology, Volume 178Author(s): Yingying Gu, Xiaojie Ma, Jinjin Zhu, Liang Ma, Benu Adhikari, Qiang Wang, Aimin Shi