Oleogel fabrication from Lactobacillus-stabilized emulsion templates: The role of bacterial surface properties in network stabilization mechanisms.
- DOI
- 10.1016/j.foodres.2026.120418
- Published
- 2026 Nov 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120418,
title = {Oleogel fabrication from Lactobacillus-stabilized emulsion templates: The role of bacterial surface properties in network stabilization mechanisms.},
author = {Jiang X and Yin P and Wang Y and Ding J and Fan F and Fang Y},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120418},
url = {https://doi.org/10.1016/j.foodres.2026.120418}
}RIS
TY - JOUR TI - Oleogel fabrication from Lactobacillus-stabilized emulsion templates: The role of bacterial surface properties in network stabilization mechanisms. AU - Jiang X AU - Yin P AU - Wang Y AU - Ding J AU - Fan F AU - Fang Y PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120418 UR - https://doi.org/10.1016/j.foodres.2026.120418 ER -
APA
X, J., P, Y., Y, W., J, D., F, F., & Y, F. (2026). Oleogel fabrication from Lactobacillus-stabilized emulsion templates: The role of bacterial surface properties in network stabilization mechanisms.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120418
Source records
- pubmed · retrieved 2026-09-26T08:40:52.006Z