Production and characterization of insoluble dietary fiber-based oleogel via capillary force-driven structuring: Influence of water and fiber content.
- DOI
- 10.1016/j.foodchem.2026.150871
- Published
- 2026 Aug 22
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
Credibility signals
limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
Show all credibility signals
- cautionDOI registered: No matching Crossref record was present in this response.
- cautionDOI resolves: No matching Crossref record was present in this response.
- not scoredDirectory of Open Access Journals: No matching DOAJ record was present in this response. No allow-list match; this is not evidence of low credibility.
- not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made.
- not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made.
- not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made.
- not scoredROR affiliation: Not checked or no result supplied; no credibility inference made.
- not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch expression of concern: No expression of concern notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredOpen access status: Not checked or no result supplied; no credibility inference made.
- not scoredPublication license: Not checked or no result supplied; no credibility inference made.
- not scoredPublication version: A publication version was supplied but is not scored.
- cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty.
Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150871,
title = {Production and characterization of insoluble dietary fiber-based oleogel via capillary force-driven structuring: Influence of water and fiber content.},
author = {Moradabbasi M and Goli SAH and Soleimanian Y and Llorca E and Hernando I},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.150871},
url = {https://doi.org/10.1016/j.foodchem.2026.150871}
}RIS
TY - JOUR TI - Production and characterization of insoluble dietary fiber-based oleogel via capillary force-driven structuring: Influence of water and fiber content. AU - Moradabbasi M AU - Goli SAH AU - Soleimanian Y AU - Llorca E AU - Hernando I PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.150871 UR - https://doi.org/10.1016/j.foodchem.2026.150871 ER -
APA
M, M., SAH, G., Y, S., E, L., & I, H. (2026). Production and characterization of insoluble dietary fiber-based oleogel via capillary force-driven structuring: Influence of water and fiber content.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150871
Source records
- pubmed · retrieved 2026-09-26T09:01:59.357Z