Abstract The suspension of micronized agri-food residues, such as tomato peels and spent coffee grounds, at 25% vol in peanut oil, results in the formation of a sample-spanning network (capillary suspension) upon the addition of a secondary immiscible fluid, such as water (at 0.17–0.57 vol with respect to the oil), to preferentially wet the particle surface, thus forming capillary bridges. The strength of the capillary bridges, measured through the rheological characterization of the structured oil suspensions, depends on (a) the surface properties of the particles (in both cases prevalently hydrophilic, with the three-phase contact angles 100 Pa vs.

中文翻译：

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通过添加高压均质农业食品残留物和水形成毛细管桥来构造油的新方法

摘要 微粉化农业食品残留物（如番茄皮和咖啡渣）以 25% vol 悬浮在花生油中，在加入二次不混溶流体后会形成跨样品网络（毛细管悬浮液），例如水（相对于油为 0.17-0.57 体积），以优先润湿颗粒表面，从而形成毛细管桥。通过结构化油悬浮液的流变特性测量的毛细桥强度取决于 (a) 颗粒的表面特性（在这两种情况下普遍亲水，三相接触角为 100 Pa vs.