Effects of liquid oils on partial coalescence and whipping capabilities of aerated emulsions: Differences between diacylglycerol and triacylglycerol

Liquid oils are typically used to dilute solid fat in aerated emulsions, yet the structure of lipid components determines their functional properties. This study investigates the mechanism of liquid diacylglycerol (DAG) and triacylglycerol (TAG) on the whipping capabilities of aerated emulsions from...

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Bibliographic Details

Main Authors:	Xie, Pengkai, Xie, Rui, Lai, Junqi, Zou, Shuo, Lee, Yee Ying, Tan, Chin Ping, Zhang, Yufei, Wang, Yong, Zhang, Zhen
Format:	Article
Language:	en
Published:	Elsevier 2025
Subjects:	Analytical Chemistry Food Science
Online Access:	http://psasir.upm.edu.my/id/eprint/122703/1/122703.pdf http://psasir.upm.edu.my/id/eprint/122703/ https://www.sciencedirect.com/science/article/pii/S0308814625006363?via%3Dihub
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