Oleogel-based frying: quality attributes, food properties and future perspectives – A mini review

Food Chemistry 2026

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Authors: Yajing Yang, Mingfang Hua, Xingyue Li, Linhang Qu, Dan Huang, Ke Chang Xie, Qi Li, Siyu Zhang, Yuan Gao, Xiuzhu Yu

DOI: 10.1016/j.foodchem.2026.148307

Cited by: 1

References: 82

Fields of Study & Subjects

Edible Oils Quality and Analysis Food Chemistry and Fat Analysis Fatty Acid Research and Health

References 82