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. 2022 Sep 17;11(18):2887. doi: 10.3390/foods11182887

Figure 1.

Figure 1

(a) Foam stability and (b) overrun of oleofoams obtained using 3% MAG oleogels set at different temperatures. (c) Foam stability and (d) overrun of oleofoams obtained from oleogels set at room temperature with different concentrations of MAG and PPC and FPC protein foam-templated oleogels with 3%MAG. MAG, monoacylglycerols; PPC, pea protein concentrate-stabilized foam; FPC, faba bean protein concentrate-stabilized foam.

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