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Updated: Jul 2, 2025

Measuring the Densities of Aqueous Glasses at Cryogenic Temperatures
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Interfacial crystallized oleogel emulsion with improved freeze-thaw stability and tribological properties: Influence

Ziying Liao1, Xin Wang2, Muwen Lu2

  • 1Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, PR China; Guangdong Marubi Biotechnology Co., Ltd, Guangzhou, Guangdong, PR China.

Food Chemistry
|February 24, 2024
PubMed

Keywords:
Cooling rateFreeze–thaw stabilityInterfacial crystallizedOleogel emulsionTribological properties

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