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

Glycerol monostearate improved emulsification and interfacial structuring but compromised thermal stability. Oat fiber enhanced mechanical strength and mitigated, but did not prevent, heat-induced breakdown, suggesting its potential to improve the temperature tolerance of structured emulsions, as in plant-based fat alternatives. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.