J Agric Food Chem 2021 May 13. Epub 2021 May 13.
Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States.
Emulsion technology has been used for decades in the food industry to create a diverse range of products, including homogenized milk, creams, dips, dressings, sauces, desserts, and toppings. Recently, however, there have been important advances in emulsion science that are leading to new approaches to improving food quality and functionality. This article provides an overview of a number of these advanced emulsion technologies, including Pickering emulsions, high internal phase emulsions (HIPEs), nanoemulsions, and multiple emulsions. Read More