Interface characteristics and stability mechanism of high internal phase emulsions stabilised with modified peanut meal: Toward plant-based mayonnaise

Yan Liu; Tingwei Zhu; Xueying Liu; Xingfeng Guo; Lifen Zhang; Chenxian Yang; Yu Chen; Guanhao Bu; Fusheng Chen

doi:10.1016/j.foodchem.2025.147514

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Publication Info

Year: 2025
Type: article
Volume: 500
Pages: 147514-147514
Citations: 0
Access: Closed

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APA Style

                            
                                    Yan Liu, 
                                
                                    Tingwei Zhu, 
                                
                                    Xueying Liu
                                
                                et al.
                            
                            (2025). 
                            Interface characteristics and stability mechanism of high internal phase emulsions stabilised with modified peanut meal: Toward plant-based mayonnaise. 
                            Food Chemistry
                            , 500
                            
                            , 147514-147514.
                            https://doi.org/10.1016/j.foodchem.2025.147514

Identifiers

DOI: 10.1016/j.foodchem.2025.147514