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

Grossi, Matteo; Fang, Baochen; Rao, Jiajia; Chen, Bingcan

Grossi, Matteo; Fang, Baochen; Rao, Jiajia; Chen, Bingcan.

Afiliação

Grossi M; Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
Fang B; Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
Rao J; Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
Chen B; Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA. Electronic address: bingcan.chen@ndsu.edu.

Food Res Int ; 169: 112914, 2023 07.

Article em En | MEDLINE | ID: mdl-37254346

Assuntos

Ácidos Graxos; Compostos Orgânicos; Compostos Orgânicos/química; Tensoativos/química; Microscopia

Palavras-chave

Chain length effect; Foam stability; Foamability; Monoacylglyceride; Oleofoams; Pickering stabilization

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Compostos Orgânicos / Ácidos Graxos Idioma: En Ano de publicação: 2023 Tipo de documento: Article

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