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

Figure 2.

Figure 2

(a) Viscoelastic modulus of oleofoams measured as a function of oscillation strain% at a constant frequency of 0.5 Hz at room temperature. (b) Comparison of storage (G′) and loss moduli (G′) of the oleofoams at 0.05% strain. (c) Viscoelastic moduli and (d) tan δ of oleofoams as a function of angular frequency at a constant oscillation strain of 0.05%. MAG, monoacylglycerols; PPC, pea protein concentrate-stabilized foam; FPC, faba bean protein concentrate-stabilized foam.

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