Synergistic interaction between hydrophilic polyglycerol fatty acid esters and sucrose esters regulates fat crystallization at the water/oil interface in highly unsaturated whipped emulsions

Interfacial crystallization is critical for stabilizing highly unsaturated whipped emulsions, but conventional emulsifier-mediated crystallization often yields poorly controlled microstructure and insufficient mechanical strength. This study developed a synergistic emulsifier strategy to precisely d...

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Bibliographic Details

Main Authors:	Han, Wanjun, Deng, Yiqiu, Lin, Yiting, Zaaboul, Farah, Huangfu, Qiuling, Sun, Yanwen, Chai, Xiuhang, Tan, Chin Ping, Liu, Yuanfa
Format:	Article
Language:	en
Published:	Elsevier B.V. 2025
Subjects:	Environmental Chemistry Chemistry (all)
Online Access:	http://psasir.upm.edu.my/id/eprint/122369/1/122369.pdf http://psasir.upm.edu.my/id/eprint/122369/ https://linkinghub.elsevier.com/retrieve/pii/S1385894725098043
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