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

Figure 3.

Figure 3

Visual observation and microstructure of different oleofoams prepared by whipping shortening and various MAG-based and MAG plus protein foam-templated oleogels. The scale bar indicates 100 mm. MAG, monoacylglycerols; PPC, pea protein concentrate-stabilized foam; FPC, faba bean protein concentrate-stabilized foam.

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