Interactions between proteins and partial acylglycerols at oil-water and air-water interfaces of partially crystalline emulsions: Interfacial structure, adsorption, and foaming behavior
Pengkai Xie, Junqi Lai, Tong He, Jun Zhou, Yilin Mao, Yee‐Ying Lee, Chin Ping Tan, Shyang Pei Hong, Yong Wang, Zhen Zhang
Topics & Concepts
Chemical engineeringEmulsionSurface tensionMaterials scienceNucleationGlycerideBubbleRheologyCrystallizationAdsorptionMicroscale chemistryLubricityChemistryEmulsified fuelPalm stearinPhase (matter)ViscoelasticityChemical physicsMonoglycerideHexadecaneDiacylglycerol kinaseLattice Boltzmann methodsMonoacylglycerol lipaseGlycerolMilk fatProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis