Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers.
Wu BC, McClements DJ. Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers. Food Res Int. 2015 Oct; 76(Pt 3):777-786.