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Author

Leo Tanaka

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Open access Aug 2026

Non-additive interfacial organization of mixed monoglycerides underlies the composition-dependent stability of water-in-oil emulsions.

Mixed food-emulsifier layers often show macroscopic behavior intermediate between the corresponding single-component systems, but whether this reflects simple averaging or distinct molecular reorganization remains unclear. Here, emulsion-separation experiments, dynamic interfacial tension, interfacial dilatational rheo...

Shiori Tsukagoshi, Ryoichi Sato, Leo Tanaka et al. · 0 citations

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