Effect of diacylglycerol on partial coalescence of aerated emulsions: Fat crystal-membrane interaction and air-liquid Interface interaction insights-Reference-Cited by-同舟云学术

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Effect of diacylglycerol on partial coalescence of aerated emulsions: Fat crystal-membrane interaction and air-liquid Interface interaction insights

Published:2024-12 Issue: Volume:461 Page:140879
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xie Pengkai,Zheng Yilan,Lee Yee-Ying,Zou Shuo,Wu Yuxin,Lai Junqi,Wang Yong,Zhang Zhen

Funder

National Natural Science Foundation of China

Department of Science and Technology of Guangdong Province

National Key Research and Development Program of China Stem Cell and Translational Research

Publisher

Elsevier BV

Reference36 articles.

1. Free fatty acids and their esters modulate isothermal crystallization of anhydrous milk fat;Bayard;Food Chemistry,2017

2. Kinetics of partial coalescence in oil-in-water emulsions;Boode;Special Publication - Royal Society of Chemistry,1993

3. Non-triglyceride components modulate the fat crystal network of palm kernel oil and coconut oil;Chai;Food Research International,2018

4. Influence of interfacial adsorption of glyceryl monostearate and proteins on fat crystallization behavior and stability of whipped-frozen emulsions;Cheng;Food Chemistry,2020

5. Official methods and recommended practices of the AOCS;Firestone,2009

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