Binary oleogels of β-sitosterol and propyl gallate: Role of the ester group in gelation and stability.

Long J, Liu J, Qin B, Shi R, Zheng M, Zhou Y, Li S

DOI: 10.1016/j.foodchem.2026.151146
Published: 2026 Sep 18
Container: Food chemistry
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.151146,
  title = {Binary oleogels of β-sitosterol and propyl gallate: Role of the ester group in gelation and stability.},
  author = {Long J and Liu J and Qin B and Shi R and Zheng M and Zhou Y and Li S},
  year = {2026},
  journal = {Food chemistry},
  doi = {10.1016/j.foodchem.2026.151146},
  url = {https://doi.org/10.1016/j.foodchem.2026.151146}
}

RIS

TY  - JOUR
TI  - Binary oleogels of β-sitosterol and propyl gallate: Role of the ester group in gelation and stability.
AU  - Long J
AU  - Liu J
AU  - Qin B
AU  - Shi R
AU  - Zheng M
AU  - Zhou Y
AU  - Li S
PY  - 2026
JO  - Food chemistry
DO  - 10.1016/j.foodchem.2026.151146
UR  - https://doi.org/10.1016/j.foodchem.2026.151146
ER  -

APA

J, L., J, L., B, Q., R, S., M, Z., Y, Z., & S, L. (2026). Binary oleogels of β-sitosterol and propyl gallate: Role of the ester group in gelation and stability.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151146

Source records

pubmed · retrieved 2026-09-26T16:53:33.787Z