Fats and oils are ubiquitous in various research fields, such as food, cosmetic, and pharmaceutical industries, and their crystallization process at the water interface is critical for determining product texture, stability, and functionality. However, the molecular mechanisms governing crystallization at the oil/wat...
Ryousuke Obuchi, Koichiro Fukai, Risako Kameyama et al.· Journal of Physical Chemistr...· 0 citations
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