Elucidating interaction mechanisms of protein and diacylglycerol at the interface on the static storage stability of partially crystalline emulsions through a multiscale approach
Partially crystalline emulsions (PCEs) such as whipping cream and aerated emulsions can be stored in refrigerated or frozen conditions, but maintaining their stability at room temperature for an extended period is a significant challenge. Within the storage range of long shelf life, this study found...
| Main Authors: | , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier B.V.
2025
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/118685/ http://psasir.upm.edu.my/id/eprint/118685/1/118685.pdf |