Analysis of serum phase proteins and emulsifiers on the whipping capabilities of aerated emulsions: From the perspective of air-liquid interface rheology

In aerated emulsions, the serum phase plays a crucial role in determining whipping capabilities. However, the effects of serum phase components on emulsion properties remain largely unexplored and continue to be a mystery. This study takes a micro-level approach, focusing on the air-liquid interfaci...

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Bibliographic Details

Main Authors:	Xie, Pengkai, Lai, Junqi, Xie, Rui, Zou, Shuo, Lee, Yee Ying, Tan, Chin Ping, Wang, Yong, Zhang, Zhen
Format:	Article
Language:	en
Published:	Elsevier B.V. 2025
Subjects:	Food Science Chemistry (all)
Online Access:	http://psasir.upm.edu.my/id/eprint/122384/1/122384.pdf http://psasir.upm.edu.my/id/eprint/122384/ https://linkinghub.elsevier.com/retrieve/pii/S0268005X24010841
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