Stability and oral tribological properties of base milk emulsions for tea-infusion applications: The impact of fat crystallization characteristics

Food Hydrocolloids 2026

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Authors: Shengfeng Sun, Jiaqi Jian, Akbarali Ruzibayev, Askar Fayzullayev, Lianliang Liu, Zong Meng

DOI: 10.1016/j.foodhyd.2026.113110

Cited by: 1

References: 59

Fields of Study & Subjects

Proteins in Food Systems Food Chemistry and Fat Analysis Microencapsulation and Drying Processes

References 59