Author

Dingyang Lv

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Open access Aug 2026

Nicandra physalodes (Linn.) Gaertn. Polysaccharide-Stabilized Peanut Oil Body Composite Emulsion Gels: Spontaneous Gelation Behavior, Rheological Properties, and 3D Printing Performance

In this study, peanut oil bodies were stabilized using different concentrations of Nicandra physalodes (Linn.) Gaertn. polysaccharide (NPGP) to fabricate composite emulsion gels. The physical stability, rheological properties, and 3D printing performance of the resulting gels were systematically investigated. The resul...

Si-Qi Sun, Fu-Sheng Chen, Ding-Yang Lv · Foods · 0 citations

Aug 2026

Mechanism of non-emulsifying system establishment by NaCl soaking-microwave combined with hexanoic acid in aqueous enzymatic extraction of peanut oil.

Application of aqueous enzymatic extraction (AEE) for peanut oil is hindered by severe emulsification. This study investigated the synergistic effects of NaCl-soaking-microwave (SMW) pretreatment and hexanoic acid (HA) on non-emulsifying AEE and elucidated the mechanisms. SMW disrupted oil body membrane, induced interf...

Nan Hai, Dingyang Lv, Fu-sheng Chen et al. · Food Chemistry · 0 citations