Facile generation of quadruple‐phase disperse system using effervescent oleogel

This study innovatively employs the effervescence method to prepare QPDS. The primary advantage of this method lies in its ability to replace the traditional mechanical foaming process for the preparation of QPDS, thereby simplifying the fabrication of foam systems. This approach offers insights into food foam preparation and stability. © 2025 Society of Chemical Industry.

Authors

Wenhui Hao
Cai-Xia Lei (ORCID: https://orcid.org/0000-0002-7363-5010)
Ying Xin Xu (ORCID: https://orcid.org/0000-0001-9570-8666)
Shangju Yang
Xu Li
Jiaqi Yu (ORCID: https://orcid.org/0009-0005-2118-128X)
Xun Sun (ORCID: https://orcid.org/0009-0001-6455-9431)

Institutions

General Hospital of Shenyang Military Region (CN)
Ocean University of China (CN)

Publication Details

Journal: Journal of the Science of Food and Agriculture
Published: 2025-03-26
DOI: https://doi.org/10.1002/jsfa.14238
Citations: 1
Primary Topic: Food Chemistry and Fat Analysis
Type: article
Field-Weighted Citation Impact: 1.16

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article

Facile generation of quadruple‐phase disperse system using effervescent oleogel

Wenhui Hao, Cai-Xia Lei, Ying Xin Xu, Shangju Yang et al.

Mar 26, 2025

1 citations

Journal of the Science of Food and Agriculture

Food Chemistry and Fat Analysis

1.16

article

Facile generation of quadruple‐phase disperse system using effervescent oleogel

Wenhui Hao, Cai-Xia Lei, Ying Xin Xu, Shangju Yang, Xu Li, Jiaqi Yu, Xun Sun

March 26, 2025article en

1 citations

Abstract

This study innovatively employs the effervescence method to prepare QPDS. The primary advantage of this method lies in its ability to replace the traditional mechanical foaming process for the preparation of QPDS, thereby simplifying the fabrication of foam systems. This approach offers insights into food foam preparation and stability. © 2025 Society of Chemical Industry.

Journal of the Science of Food and AgricultureVol. 105(9)

General Hospital of Shenyang Military Region (CN), Ocean University of China (CN)

Openalex Percentile: Top 24%

Food Chemistry and Fat Analysis

1.16

DOI Open Access PDF OpenAlex

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