Effect of phospholipid-protein interfacial interactions on the aeration emulsion quality during reconstitution of fat globule membranes: Interfacial behavior, thermodynamic properties, stability and whipping properties.

Food Chem X · 2025 · PMC12148610 · PMID 40491702

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a decreasing trendno p-value reported

7 , the crystallization onset temperature of the emulsion showed a decreasing trend with the increase of PL concentration, which indicates that there is an intrinsic correlation between the change of crystallization temperature in the system and the regulation of the crystallization rate. 3.7.

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