Effect of Diacylglycerol Interfacial Crystallization on the Physical Stability of Water-in-Oil Emulsions

Publication date: Available online 11 May 2020Source: Food ChemistryAuthor(s): Jia Yang, Chaoying Qiu, Guanghui Li, Wan Jun Lee, Chin Ping Tan, Oi Ming Lai, Yong Wang
Source: Food Chemistry - Category: Food Science Source Type: research
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