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.
· Food Research International · 0 citations