Interfacial compositions of fat globules modulate coconut oil crystallization behavior and stability of whipped-frozen emulsions

Publication date: Available online 2 January 2021Source: Food HydrocolloidsAuthor(s): Jinju Cheng, Qifan Kan, Jiayuan Cao, Olayemi Eyituoyo Dudu, Tingsheng Yan
Source: Food Hydrocolloids - Category: Food Science Source Type: research