Emulsion-Templated Oleogels from Citrus Fiber and Pumpkin Seed Oil By-Product as Palm Oil Substitutes in Chocolate Sauce.

Cimen S, Tekin-Cakmak ZH, Karasu S, Bekiroglu H, Yilmaz MT, Sagdic O

DOI: 10.3390/foods15132272
Published: 2026 Jun 25
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15132272,
  title = {Emulsion-Templated Oleogels from Citrus Fiber and Pumpkin Seed Oil By-Product as Palm Oil Substitutes in Chocolate Sauce.},
  author = {Cimen S and Tekin-Cakmak ZH and Karasu S and Bekiroglu H and Yilmaz MT and Sagdic O},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15132272},
  url = {https://doi.org/10.3390/foods15132272}
}

RIS

TY  - JOUR
TI  - Emulsion-Templated Oleogels from Citrus Fiber and Pumpkin Seed Oil By-Product as Palm Oil Substitutes in Chocolate Sauce.
AU  - Cimen S
AU  - Tekin-Cakmak ZH
AU  - Karasu S
AU  - Bekiroglu H
AU  - Yilmaz MT
AU  - Sagdic O
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15132272
UR  - https://doi.org/10.3390/foods15132272
ER  -

APA

S, C., ZH, T., S, K., H, B., MT, Y., & O, S. (2026). Emulsion-Templated Oleogels from Citrus Fiber and Pumpkin Seed Oil By-Product as Palm Oil Substitutes in Chocolate Sauce.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15132272

Source records

pubmed · retrieved 2026-09-27T16:48:30.484Z