Different hydrophilic polyglycerol fatty acid esters interact with fat crystals and proteins at the interface to co-stabilize highly unsaturated whipped emulsions
Wanjun Han, Xiuhang Chai, Yanwen Sun, Farah Zaaboul, Chin Ping Tan, Yuanfa Liu
Topics & Concepts
EmulsionCoalescence (physics)ChemistryMicrostructureNucleationAerationCrystallizationChemical engineeringChromatographyCrystallographyOrganic chemistryPhysicsAstrobiologyEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsMicroencapsulation and Drying Processes