Oil chain length modulates the microscopic interfacial digestion and physiological feedback of oil in water emulsions

Xiaoqing Wang, Weiyi Zhang, Junhua Shao, Xinglian Xu, Xue Zhao

Open source

DOI: 10.1016/j.foodres.2026.120920
Published: 2026-12
Container: Food Research International
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2026.120920,
  title = {Oil chain length modulates the microscopic interfacial digestion and physiological feedback of oil in water emulsions},
  author = {Xiaoqing Wang and Weiyi Zhang and Junhua Shao and Xinglian Xu and Xue Zhao},
  year = {2026},
  journal = {Food Research International},
  doi = {10.1016/j.foodres.2026.120920},
  url = {https://doi.org/10.1016/j.foodres.2026.120920}
}

RIS

TY  - JOUR
TI  - Oil chain length modulates the microscopic interfacial digestion and physiological feedback of oil in water emulsions
AU  - Xiaoqing Wang
AU  - Weiyi Zhang
AU  - Junhua Shao
AU  - Xinglian Xu
AU  - Xue Zhao
PY  - 2026
JO  - Food Research International
DO  - 10.1016/j.foodres.2026.120920
UR  - https://doi.org/10.1016/j.foodres.2026.120920
ER  -

APA

Wang, X., Zhang, W., Shao, J., Xu, X., & Zhao, X. (2026). Oil chain length modulates the microscopic interfacial digestion and physiological feedback of oil in water emulsions. Food Research International. https://doi.org/10.1016/j.foodres.2026.120920

Source records

crossref · retrieved 2026-11-04T06:25:49.725Z