Stability and oral tribological properties of base milk emulsions for tea-infusion applications: The impact of fat crystallization characteristics
Shengfeng SunState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of ChinaJiaqi JianState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of ChinaAkbarali RuzibayevFood Products Technology Department, Food Products Technology Faculty, Tashkent Institute of Chemical Technology, Tashkent City, UzbekistanAskar FayzullayevFood Products Technology Department, Food Products Technology Faculty, Tashkent Institute of Chemical Technology, Tashkent City, UzbekistanLianliang LiuState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food and Pharmaceutical Sciences, Ningbo, University, Ningbo, Zhejiang Province, PR ChinaZong MengState Key Laboratory of Food Science and Technology
2026en
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