Effect of emulsifier-fat interactions and interfacial competitive adsorption of emulsifiers with proteins on fat crystallization and stability of whipped-frozen emulsions - ScienceDirect

Stabilising emulsion‐based colloidal structures with mixed food ingredients - Dickinson - 2013 - Journal of the Science of Food and Agriculture - Wiley Online Library

Diglycerol esters of fatty acids promote severe coalescence between protein-stabilized oil droplets by emulsifier–protein competitive interactions - ScienceDirect

Effect of emulsifier-fat interactions and interfacial competitive adsorption of emulsifiers with proteins on fat crystallization and stability of whipped -frozen emulsions

PDF) Emulsion and it's Applications in Food Processing – A Review

PRACTICAL ASPECTS OF THE USE OF EMULSIFIERS IN MANUFACTURING EMULSION FAT-AND-OIL PRODUCTS

Factors Affecting the Stability of Emulsions Stabilised by Biopolymers

Fat crystallisation at oil-water interfaces.

Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality

Influence of Milk Fat on Foam Formation, Foam Stability and Functionality of Aerated Dairy Products

Effect of emulsifier-fat interactions and interfacial competitive adsorption of emulsifiers with proteins on fat crystallization and stability of whipped -frozen emulsions - ScienceDirect

Transmission electron micrographs showing fat globule (F) aggregation

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Thickening mechanism of recombined dairy cream stored at 4 °C: Changes in the composition and structure of milk protein under different sterilization intensities - ScienceDirect

Quantification of Spontaneous W/O Emulsification and its Impact on the Swelling Kinetics of Multiple W/O/W Emulsions

Effects of soy lecithin concentration on the physicochemical properties of whey protein isolate, casein‐stabilised simulated infant formula emulsion and their corresponding microcapsules - Wu - 2022 - International Journal of Dairy Technology