Effect of different chain lengths of monoglyceride on the O/W interfacial properties with high-melting and low-melting crystals in low-fat aerated emulsion
Wanjun Han, Xiuhang Chai, Farah Zaaboul, Yanwen Sun, Chin Ping Tan, Yuanfa Liu
Topics & Concepts
MonoglycerideNucleationCrystallizationCoalescence (physics)CrystallographyMaterials scienceEmulsionChemical engineeringPhase (matter)AerationChemistryOrganic chemistryFatty acidPhysicsAstrobiologyEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsMicroencapsulation and Drying Processes