Study on the foam properties of peanut oil body (POB)-based oil-in-water-in-oil (O/W/O) foamed emulsion gel: The key role played by the interface between the water phase and the outer oil phase

A novel POB-based O/W/O foamed emulsion gel was constructed. The mechanism by which POB strengthens the foamed emulsion gel was preliminarily explored by studying the microstructure and rheological properties, and the applications of POB in decoration and 3D printing were analyzed. The adsorption of...

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Veröffentlicht in:	Food chemistry 2025-02, Vol.464 (Pt 1), p.141663, Article 141663
Hauptverfasser:	Li, Kangyu, Shi, Zhangyu, Meng, Zong
Format:	Artikel
Sprache:	eng
Schlagworte:	3D printing Emulsions - chemistry Foamed emulsion Gels - chemistry O/W/O emulsion gel Peanut Oil - chemistry Peanut oil body Printing, Three-Dimensional Rheology Water - chemistry
Online-Zugang:	Volltext
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