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The food industry needs effective strategies to develop reduced calorie products with desirable sensory attributes. This study utilizes controlled phase separation of biopolymer mixtures to form oil-filled hydrogel particles suitable for use in food products. Filled hydrogel particles were fabricated from fat droplets (0 to 1%), sodium caseinate (1.5 to 3%) and high-methoxy pectin (1.5 to 3%) mixtures...
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