Taste Masking in Pickering Emulsions
Taste masking is an important aspect in the food industry. Many health beneficial foods contain compounds such as phytochemicals that have undesireable tastes. The aim of this work was to prepare particle-stabilised (Pickering) emulsions to encapsulate and mask the taste of strong flavoured oil using heat-treatment. Quinoa starch Pickering emulsions made with a neutral oil (miglyol), fish oil and