Multiscale Effects and Stability Mechanisms of Lipid Crystals with Varying Degrees of Saturation on the Aggregation Behavior of Recombined Whipped Cream Emulsion at Ambient Temperature
LIN Yiting, HAN Wanjun, DENG Yiqiu, CHAI Xiuhang, LIU Yuanfa
FOOD SCIENCE . 2026, (19): 48 -62 .  DOI: 10.7506/spkx1002-6630-20260122-179