Interfacial assembly behavior of temperature-controlled surface-activated fat crystals at oil/water interfaces: characterization, interfacial dynamics, and emulsion-stabilizing capabilities

作者：Yuting Song, Xia Zhang, Shuang Su, Ying Song, Bing Li, Lin Li · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.112268 · 被引用次数：5 · 研究领域：Food Chemistry and Fat Analysis、Pickering emulsions and particle stabilization、Proteins in Food Systems