Emulsion-template oleogels: Formation mechanisms, structural regulation, and potential as solid fat substitutes

Food Research International 2026

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Authors: Ru Zhao, Min Zhang, Meijun Liu, Xinxin Yin, Guanxin Xie, Haiqing Ye, Tiehua Zhang, Cuina Wang

DOI: 10.1016/j.foodres.2026.118864

Cited by: 5

References: 102

Fields of Study & Subjects

Food Chemistry and Fat Analysis Proteins in Food Systems Pickering emulsions and particle stabilization

References 102