Rheological Behavior and Structural Evolution of Capillary Suspensions in Food Systems: Droplet Deformation Hypothesis and Correlation Basis
> 0.98). Our results enhance our mechanistic understanding of fluid-gel transitions in capillary suspensions and underscore their promise in creating healthier, tunable lipid systems.
Authors
- Yi Jiang
- Mohamed Youssef (ORCID: https://orcid.org/0009-0004-7581-8031)
- Fuchao Zhan (ORCID: https://orcid.org/0000-0002-0984-3392)
- Xiaorui Zhou
- Meijuan Xu
- Bin Li
Institutions
- Nanjing Agricultural University (CN)
- Huazhong Agricultural University (CN)
- Agricultural Genomics Institute at Shenzhen (CN)
- Institute of Food Science & Technology (GB)
- Al-Azhar University (ID)
- Chinese Academy of Agricultural Sciences (CN)
Publication Details
- Journal
- Langmuir
- Published
- 2026-04-06
- DOI
- https://doi.org/10.1021/acs.langmuir.5c06000
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Natural Science Foundation of China