Interfacial compositions of fat globules modulate coconut oil crystallization behavior and stability of whipped-frozen emulsions - Concepedia

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Interfacial compositions of fat globules modulate coconut oil crystallization behavior and stability of whipped-frozen emulsions

36

Citations

41

References

2021

Year

Jinju Cheng, Qifan Kan, Jiayuan Cao, Olayemi Eyituoyo Dudu, Tingsheng Yan

Food Hydrocolloids

Food ColloidEngineeringInterfacial CompositionsMicroemulsionRheologyFat GlobulesFood EngineeringWhipped-frozen EmulsionsSoft MatterBiophysicsEmulsion

References

	Year	Citations

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