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February 16, 2026Journal of the Science of Food and AgricultureOpen Access

Temperature robustness and viscoelasticity of soy protein‐stabilized palm oil emulsions containing glycerol monostearate and oat fiber

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Authors

NMNatália Aparecida MelloDRDÉRICK ROUSSEAU

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Overview

Examines thermal robustness and mechanical properties of palm oil emulsions, suggesting potential for plant-based fat alternatives.

Key Points

  • The research aims to evaluate the thermal robustness and mechanical properties of soy protein-stabilized palm oil emulsions.
  • Examined the effects of glycerol monostearate and oat fiber on emulsions
  • Tested emulsions at 20 °C and 80 °C
  • Assessed droplet size, mechanical properties, and thermal stability
  • Conducted puncture tests to evaluate firmness and elasticity.
  • Glycerol monostearate reduced droplet size but compromised thermal stability
  • Emulsions without GMS maintained structural integrity upon heating
  • Oat fiber improved firmness and increased elasticity by ~40% at 80 °C
  • GMS reduced protein adsorption and modified interfacial elasticity.

Cite This Study

Mello et al. (2026) studied this question.

synapsesocial.com/papers/6992b3769b75e639e9b0839fhttps://doi.org/10.1002/jsfa.70501
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Also Consider

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