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Oleofoams stabilized by monoacylglycerides: Impact of chain length and concentration

Matteo Grossi1, Baochen Fang1, Jiajia Rao1

  • 1Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.

Food Research International (Ottawa, Ont.)
|May 31, 2023
PubMed

Keywords:
Chain length effectFoam stabilityFoamabilityMonoacylglycerideOleofoamsPickering stabilization

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