文献检索/Comprehensive Reviews in Food Science and Food SafetyEM-T3Comprehensive Reviews in Food Science and Food Safety2026-10-07第 25 卷第 6 期，e70669-e70669Formation and Stability of Food Emulsions: A Review through the Lens of the Oil PhaseQianting LiuCenter of Hubei Cooperative Innovation for Emissions Trading SystemDandan ZhuCenter of Hubei Cooperative Innovation for Emissions Trading SystemYiting ZouCenter of Hubei Cooperative Innovation for Emissions Trading SystemSuyu OuyangCenter of Hubei Cooperative Innovation for Emissions Trading SystemZhiming GaoCenter of Hubei Cooperative Innovation for Emissions Trading SystemKatsuyoshi NishinariCenter of Hubei Cooperative Innovation for Emissions Trading SystemYanlei LiCenter of Hubei Cooperative Innovation for Emissions Trading SystemWenxin JiangCenter of Hubei Cooperative Innovation for Emissions Trading SystemYuehan WuCenter of Hubei Cooperative Innovation for Emissions Trading SystemDan YuanCenter of Hubei Cooperative Innovation for Emissions Trading System去出版社页面 引用论文图谱收藏 被引提醒分享打印登录后看摘要和中文要点英文摘要、AI 生成的中文摘要和三条要点、参考文献和引证文献列表、论文图谱，注册免费。登录 / 注册关键词food emulsionsemulsion stabilityemulsion destabilizationinterfacial rheologyinterfacial layer thicknessdroplet size distributionzeta potentialessential oilspolyunsaturated lipidslipid oxidationemulsifier selectionoil polaritycarbon chain lengthdegree of unsaturation参考文献198引证文献0相似文献引文网络关联作者相关机构登录后可以看完整列表。去登录论文图谱本篇和它的参考文献、引证文献、相似文献登录后可以看这篇的论文图谱：谁被它引用、谁引用了它、还有哪些相似的研究。登录 / 注册
