From Oleogel Structure to Product Performance: Rice Wax‐ and Glyceryl Monostearate‐Based Palm Oil Alternatives for Chocolate Spreads

Isabel Suarez‐Franco, Rui M. Rodrigues, Jorge M. Vieira, Daniela F. Correia, Manuel Rendueles, José A. Teixeira, Fernanda L. Lüdtke

Open source

DOI: 10.1111/1750-3841.71565
Published: 2026-11
Container: Journal of Food Science
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71565,
  title = {From Oleogel Structure to Product Performance: Rice Wax‐ and Glyceryl Monostearate‐Based Palm Oil Alternatives for Chocolate Spreads},
  author = {Isabel Suarez‐Franco and Rui M. Rodrigues and Jorge M. Vieira and Daniela F. Correia and Manuel Rendueles and José A. Teixeira and Fernanda L. Lüdtke},
  year = {2026},
  journal = {Journal of Food Science},
  doi = {10.1111/1750-3841.71565},
  url = {https://doi.org/10.1111/1750-3841.71565}
}

RIS

TY  - JOUR
TI  - From Oleogel Structure to Product Performance: Rice Wax‐ and Glyceryl Monostearate‐Based Palm Oil Alternatives for Chocolate Spreads
AU  - Isabel Suarez‐Franco
AU  - Rui M. Rodrigues
AU  - Jorge M. Vieira
AU  - Daniela F. Correia
AU  - Manuel Rendueles
AU  - José A. Teixeira
AU  - Fernanda L. Lüdtke
PY  - 2026
JO  - Journal of Food Science
DO  - 10.1111/1750-3841.71565
UR  - https://doi.org/10.1111/1750-3841.71565
ER  -

APA

Suarez‐Franco, I., Rodrigues, R. M., Vieira, J. M., Correia, D. F., Rendueles, M., Teixeira, J. A., & Lüdtke, F. L. (2026). From Oleogel Structure to Product Performance: Rice Wax‐ and Glyceryl Monostearate‐Based Palm Oil Alternatives for Chocolate Spreads. Journal of Food Science. https://doi.org/10.1111/1750-3841.71565

Source records

crossref · retrieved 2026-11-03T23:37:02.663Z