Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues

Young Seo Park, Sungmin Jeong, Suyong Lee

Open source

DOI: 10.1038/s41538-026-00713-x
Published: 2026-01-16
Container: npj Science of Food
Publisher: Springer Science and Business Media LLC
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1038/s41538-026-00713-x,
  title = {Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues},
  author = {Young Seo Park and Sungmin Jeong and Suyong Lee},
  year = {2026},
  journal = {npj Science of Food},
  doi = {10.1038/s41538-026-00713-x},
  url = {https://doi.org/10.1038/s41538-026-00713-x}
}

RIS

TY  - JOUR
TI  - Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues
AU  - Young Seo Park
AU  - Sungmin Jeong
AU  - Suyong Lee
PY  - 2026
JO  - npj Science of Food
DO  - 10.1038/s41538-026-00713-x
UR  - https://doi.org/10.1038/s41538-026-00713-x
ER  -

APA

Park, Y. S., Jeong, S., & Lee, S. (2026). Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues. npj Science of Food. https://doi.org/10.1038/s41538-026-00713-x

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crossref · retrieved 2026-09-27T10:30:32.500Z