Elucidating interaction mechanisms of protein and diacylglycerol at the interface on the static storage stability of partially crystalline emulsions through a multiscale approach

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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...

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Bibliographic Details
Main Authors:	Xie, Pengkai, Zhang, Zhen, Lee, Yee-Ying, Xie, Rui, Lai, Junqi, Zou, Shuo, Tan, Chin Ping, Zhang, Yufei, Huang, Ying, Xu, Geyang, Wang, Yong
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

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