Interfacial behavior, gelation and foaming properties of diacylglycerols with different acyl chain lengths and isomer ratios
Ziwei Li, Yee‐Ying Lee, Yong Wang, Chaoying Qiu
Topics & Concepts
Lamellar structureSurface tensionCrystallizationChemistryElasticity (physics)AdsorptionChemical engineeringCrystallographyGlycerideMaterials scienceOrganic chemistryComposite materialFatty acidThermodynamicsPhysicsEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsSurfactants and Colloidal Systems