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Updated: Jul 26, 2025

Measurement of the Rheology of Crude Oil in Equilibrium with CO2 at Reservoir Conditions
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Influence of interfacial properties/structure on oxygen diffusion in oil-in-water emulsions

Yanlei Li1, Fangfang Chen1, Zhiming Gao1

  • 1Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China.

Food Research International (Ottawa, Ont.)
|June 14, 2023
PubMed

Keywords:
Food emulsionsInterfacial layerLipid oxidationOxygen diffusion

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