Food chemistry
Roles of saliva on the rheology and lubrication properties of phytosterol-stabilized water-in-oil high internal phase emulsions.
Jingyi Xu, Ruoning Zhang, Tingnan Song, Enze Li, Like Mao
Published: 202610.1016/j.foodchem.2026.148044
Abstract
Water-in-oil high internal phase emulsions (W/O HIPEs) can function as fat-like structures, but their interactions with saliva remain unclear. In this study, phytosterol (PS)-stabilized HIPEs were mixed with artificial saliva to examine saliva-driven…
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