Oleofoams stabilized by monoacylglycerides: Impact of chain length and concentration.

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第一作者： Matteo,Grossi

第一单位： Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.

作者： Matteo,Grossi ^[1] ; Baochen,Fang ^[1] ; Jiajia,Rao ^[1] ; Bingcan,Chen ^[2]

作者单位： Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA. ^[1] Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA. Electronic address: bingcan.chen@ndsu.edu. ^[2]

关键词 Chain length effect Foam stability Foamability Monoacylglyceride Oleofoams Pickering stabilization

主题词有机化学品(Organic Chemicals);脂肪酸类(Fatty Acids);表面活性剂(Surface-Active Agents);显微镜检查(Microscopy)

DOI 10.1016/j.foodres.2023.112914

PMID 37254346

发布时间 2023-06-01

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Food research international (Ottawa, Ont.)

2023年169卷

112914页

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Oleofoams stabilized by monoacylglycerides: Impact of chain length and concentration.

Food research international (Ottawa, Ont.)

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Oleofoams stabilized by monoacylglycerides: Impact of chain length and concentration.

Food research international (Ottawa, Ont.)

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Food research international (Ottawa, Ont.)

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