Multi-compartment high internal phase emulsions stabilized by structured Camellia seed oil body with internal oleogelation for improved rheological properties and swallowing behaviors.
- DOI
- 10.1016/j.foodres.2026.120730
- Published
- 2026 Dec 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.2026.120730,
title = {Multi-compartment high internal phase emulsions stabilized by structured Camellia seed oil body with internal oleogelation for improved rheological properties and swallowing behaviors.},
author = {Chen F and Li C and Wang X and Rogers MA and Cao Y and Lan Y},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120730},
url = {https://doi.org/10.1016/j.foodres.2026.120730}
}RIS
TY - JOUR TI - Multi-compartment high internal phase emulsions stabilized by structured Camellia seed oil body with internal oleogelation for improved rheological properties and swallowing behaviors. AU - Chen F AU - Li C AU - Wang X AU - Rogers MA AU - Cao Y AU - Lan Y PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120730 UR - https://doi.org/10.1016/j.foodres.2026.120730 ER -
APA
F, C., C, L., X, W., MA, R., Y, C., & Y, L. (2026). Multi-compartment high internal phase emulsions stabilized by structured Camellia seed oil body with internal oleogelation for improved rheological properties and swallowing behaviors.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120730
Source records
- pubmed · retrieved 2026-11-10T18:05:58.681Z