Crystallization–interface coupling mechanism governing the freeze–thaw stability of aerated emulsions: A structure–function study of emulsifiers

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Publication date: 31 August 2026

Source: Food Research International, Volume 238

Author(s): Xiuhang Chai, Li Fang, Qiuling Huangfu, Yuanfa Liu

Publication date: 31 August 2026Source: Food Research International, Volume 238Author(s): Xiuhang Chai, Li Fang, Qiuling Huangfu, Yuanfa Liu Read More

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