Influence of interfacial properties/structure on oxygen diffusion in oil-in-water emulsions

作者：Yanlei Li, Fangfang Chen, Zhiming Gao, Wei Xiang, Yuehan Wu, Bing Hu, Xuewen Ni, Katsuyoshi Nishinari, Yapeng Fang · 发表于：Food Research International · 年份：2023 · DOI：10.1016/j.foodres.2023.112973 · 被引用次数：13 · 研究领域：Edible Oils Quality and Analysis、Surfactants and Colloidal Systems、Fermentation and Sensory Analysis