Multiscale combined techniques for evaluating emulsion stability: A critical review

Hui Niu1, Wenduo Wang2, Zuman Dou3

  • 1Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China; SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China.