Stabilization mechanism of water-in-oil emulsions by medium- and long-chain diacylglycerol: Post-crystallization vs. pre-crystallization
Guanghui Li, Wan Jun Lee, Ning Liu, Xuanxuan Lu, Chin Ping Tan, Oi Ming Lai, Chaoying Qiu, Yong Wang
Topics & Concepts
CrystallizationEmulsionChemical engineeringMaterials scienceCreamingSedimentationRheologyMicrostructureCrystal (programming language)ChromatographyChemistryComposite materialGeologyProgramming languageEngineeringComputer sciencePaleontologySedimentFood Chemistry and Fat AnalysisProteins in Food SystemsPickering emulsions and particle stabilization