Related Experiment Video

Updated: May 31, 2026

Studying Surfactant Effects on Hydrate Crystallization at Oil-Water Interfaces Using a Low-Cost Integrated Modular Peltier Device
06:31

Studying Surfactant Effects on Hydrate Crystallization at Oil-Water Interfaces Using a Low-Cost Integrated Modular Peltier Device

Published on: March 18, 2020

Crystallization-interface coupling mechanism governing the freeze-thaw stability of aerated emulsions: A

Xiuhang Chai1, Li Fang1, Qiuling Huangfu1

  • 1State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.

Food Research International (Ottawa, Ont.)
|May 29, 2026
PubMed

Keywords:
Aerated emulsionsFat crystallizationFreeze–thaw stabilityInterfacial protein displacement

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