{
  "abstract": "(Text in French) Vegetable oil foams: from stabilization mechanisms to food applications. Oil foams represent a new category of liquid foams, defined as non-aqueous systems containing gas bubbles dispersed within a vegetable oil matrix. They are generating increasing interest in the food, cosmetic, and pharmaceutical sectors due to their ability to stabilize water-free formulations while delivering innovative sensorial properties, as well as their potential to replace solid fats. This article provides an overview of current knowledge on the formation mechanisms of oil foams, whether based on crystalline particles or hydrocarbon surfactants, and on the principles underlying their stabilization. It also highlights the scientific and technological challenges that remain to be addressed, along with future development perspectives.",
  "abstract_shown": true,
  "affiliations": [],
  "article_type": null,
  "arxiv": null,
  "author_total": 2,
  "authors": [
    {
      "name": "Anne-Laure Fameau"
    },
    {
      "name": "Arnaud Saint-Jalmes"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/66jhkzkn38f91.bib",
  "cited_by": 0,
  "doi": "10.63133/scf.act-chim.2026.511.03",
  "fulltext_url": null,
  "id": "66jhkzkn38f91",
  "issns": [
    "0151-9093",
    "2105-2409"
  ],
  "landing_url": "https://hal.science/hal-05513595v1",
  "language": "fr",
  "licence": "CC-BY-NC-ND-4.0",
  "licence_label": "CC BY-NC-ND 4.0",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by-nc-nd/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "hal",
      "0.chim"
    ],
    [
      "hal",
      "0.phys"
    ],
    [
      "hal",
      "1.phys.cond"
    ],
    [
      "hal",
      "2.phys.cond.cm-scm"
    ],
    [
      "openalex",
      "1106|Proteins in Food Systems"
    ]
  ],
  "openalex": "W7128731714",
  "pdf_url": "https://hal.science/hal-05513595/document",
  "pmcid": null,
  "pmid": null,
  "published": "2026-11-03",
  "publisher": "Société chimique de France (SCF)",
  "ris": "https://research.draconitic.com/paper/66jhkzkn38f91.ris",
  "sources": [
    {
      "first_seen": "2026-11-04T12:20:51Z",
      "native_id": "hal-05513595",
      "source": "hal",
      "url": "https://hal.science/hal-05513595v1"
    }
  ],
  "subjects": [
    {
      "field": "chemistry",
      "origin": "hal:0.chim",
      "subfield": "general"
    },
    {
      "field": "physics",
      "origin": "hal:1.phys.cond",
      "subfield": "condensed-matter"
    }
  ],
  "title": "Mousses d’huiles végétales : des mécanismes de stabilisation aux applications alimentaires",
  "title_text": "Mousses d’huiles végétales : des mécanismes de stabilisation aux applications alimentaires",
  "type": "peer-reviewed",
  "updated_at": "2026-11-05T12:20:12Z",
  "url": "https://research.draconitic.com/paper/66jhkzkn38f91",
  "venue": "L'Actualité Chimique",
  "versions": []
}