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Updated: Oct 27, 2026

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

Published on: March 18, 2020

Destabilization of monoglyceride-structured oleogel emulsions by secondary surfactants for enhancing crystal

Chengmei Bai1, Md Shabudden Ahamed1, Ling Wang2

  • 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.

Food Chemistry
|October 25, 2026
PubMed

Keywords:
InstabilityMonoglycerideSalt reductionSaltiness perceptionSodium releaseSurfactantW/O emulsion

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