Zein-based ternary complex stabilized oleogels for saturated fat reduction: fabrication, characterization, and application in chocolate spread
- DOI
- 10.1016/j.fochx.2026.104357
- Published
- 2026-08
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104357,
title = {Zein-based ternary complex stabilized oleogels for saturated fat reduction: fabrication, characterization, and application in chocolate spread},
author = {Qian Zhang and Qiming Wang and Zhenan Rao and Xiaojuan Lei and Jichun Zhao and Lin Lei and Kaihong Zeng and Jian Ming},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104357},
url = {https://doi.org/10.1016/j.fochx.2026.104357}
}RIS
TY - JOUR TI - Zein-based ternary complex stabilized oleogels for saturated fat reduction: fabrication, characterization, and application in chocolate spread AU - Qian Zhang AU - Qiming Wang AU - Zhenan Rao AU - Xiaojuan Lei AU - Jichun Zhao AU - Lin Lei AU - Kaihong Zeng AU - Jian Ming PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104357 UR - https://doi.org/10.1016/j.fochx.2026.104357 ER -
APA
Zhang, Q., Wang, Q., Rao, Z., Lei, X., Zhao, J., Lei, L., Zeng, K., & Ming, J. (2026). Zein-based ternary complex stabilized oleogels for saturated fat reduction: fabrication, characterization, and application in chocolate spread. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104357
Source records
- crossref · retrieved 2026-09-25T11:49:08.923Z