Construction, characterization, and application of immature peach powder-stabilized Pickering emulsion gel
This study utilized immature peach powder (IPP) as a stabilizer to construct a food-grade Pickering emulsion gel system. The effects of IPP concentration (w) and oil phase volume fraction (ϕ) on its structure and properties were investigated, with subsequent application as a butter substitute in cak...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-08-01
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| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1643308/full |
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