Understanding emulsions key to better low-fat foods: Study

Designing low-fat foods requires thorough understanding of the many roles that fat plays in the way we experience foods, according to a paper published in Advances in Nutrition.

Salad Dressing Science: Emulsion Lab - Science Friday

PDF) Characterization of a double emulsion system (oil-in-water-in-oil emulsion) with low solid fats: Microstructure

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What are emulsifiers and what are common examples used in food?

Saponins as Natural Emulsifiers for Nanoemulsions

Can a structured emulsion (fat in water‐fibre system) substitute saturated fat in cookies without hampering their quality? - Boukid - 2021 - International Journal of Food Science & Technology - Wiley Online Library

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Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review - ScienceDirect

Full article: Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects

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Protein microparticles could aid fat replacement and calorie reduction