Development of Dressing-Type Emulsion with Hydrocolloids from Butternut Squash Seed: Effect of Additives on Emulsion Stability.

Hydrocolloid constituents were detected surrounding the droplets of the emulsions, intensifying the effects of inner droplet interaction due to depletion events and a strong influence on the structure and physical stability. The hydrocolloids used to stabilize the dressing-type emulsions are additively promising in microstructured food design.