Article Versions Notes

Liu W, Cao J, Zhang Q, Wang W, Ye Y, Zhang S, Wu L. Interfacial Properties and Structure of Emulsions and Foams Co-Stabilized by Span Emulsifiers of Varying Carbon Chain Lengths and Egg Yolk Granules. Foods. 2025; 14(1):35. https://doi.org/10.3390/foods14010035

Liu, Wenyan, Jingxia Cao, Qixin Zhang, Weiqin Wang, Yuanping Ye, Senwang Zhang, and Leiyan Wu. 2025. "Interfacial Properties and Structure of Emulsions and Foams Co-Stabilized by Span Emulsifiers of Varying Carbon Chain Lengths and Egg Yolk Granules" Foods 14, no. 1: 35. https://doi.org/10.3390/foods14010035

Liu, W., Cao, J., Zhang, Q., Wang, W., Ye, Y., Zhang, S., & Wu, L. (2025). Interfacial Properties and Structure of Emulsions and Foams Co-Stabilized by Span Emulsifiers of Varying Carbon Chain Lengths and Egg Yolk Granules. Foods, 14(1), 35. https://doi.org/10.3390/foods14010035