Emulsion design to improve the delivery of functional lipophilic components.

@article{McClements2010EmulsionDT,
  title={Emulsion design to improve the delivery of functional lipophilic components.},
  author={David Julian McClements},
  journal={Annual review of food science and technology},
  year={2010},
  volume={1},
  pages={241-69}
}
The food industry has used emulsion science and technology for many years to create a diverse range of food products, such as milk, cream, soft drinks, nutritional beverages, dressings, mayonnaise, sauces, dips, deserts, ice cream, margarine, and butter. The majority of these food products are conventional oil-in-water (O/W) or water-in-oil (W/O) type emulsions. Recently, there has been increasing interest within the food industry in either improving or extending the functional performance of… CONTINUE READING