Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives
Zhixiang Cai, Yue Wei, Aimin Shi, Jian Zhong, Pingfan Rao, Qiang Wang, Hongbin Zhang
Topics & Concepts
Current (fluid)Stability (learning theory)Materials scienceLayer (electronics)NanotechnologyChemical physicsChemical engineeringChemistryPhysicsThermodynamicsComputer scienceEngineeringMachine learningProteins in Food SystemsMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilization