1. Freeze-thaw stability and oil crystallization behavior of phospholipids/whey protein-costabilized acidic emulsions with four oil types. (April 2022) Authors: Wang, Ying; Lin, Ruohui; Song, Ziye; Zhang, Shucheng; Zhao, Xiangzhong; Jiang, Jiang; Liu, Yuanfa Journal: Food hydrocolloids Issue: Volume 125(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗