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Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions.
NPJ Sci Food. 2023 Jun 7;7(1):26. doi: 10.1038/s41538-023-00202-5.
NPJ Sci Food. 2023.
PMID: 37286614
Free PMC article.
Development of Saturated Fat Replacers: Conventional and Nano-Emulsions Stabilised by Lecithin and Hydroxylpropyl Methylcellulose.
Kampa J, Frazier R, Rodriguez-Garcia J.
Kampa J, et al.
Foods. 2022 Aug 22;11(16):2536. doi: 10.3390/foods11162536.
Foods. 2022.
PMID: 36010537
Free PMC article.
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Physical and Chemical Characterisation of Conventional and Nano/Emulsions: Influence of Vegetable Oils from Different Origins.
Kampa J, Frazier R, Rodriguez-Garcia J.
Kampa J, et al.
Foods. 2022 Feb 25;11(5):681. doi: 10.3390/foods11050681.
Foods. 2022.
PMID: 35267312
Free PMC article.
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