Performance modulation was linked to the physicochemical properties of dietary fiber emulsifiers involved in food systems.
The interaction of dietary fibers with water and oil phases significantly influences the stabilization mechanisms within emulsions.
Multiscale characterization techniques were utilized to refine understanding of how these fibers behave at different scales in food formulations.
Findings highlight the potential of dietary fiber emulsifiers to improve food texture and stability, emphasizing their role in healthier product development.