Effects of a Low-Molecular-Weight Gelator in Vegetable, Mineral Oil and Cocoa Butter: A Comparative Rheological Study.

Anegbe E, Oliviero Rossi C, Aiello I, Godbert N, Giorno E, Makeiff DA, Calandra P, Caputo P

DOI: 10.3390/gels12060482
Published: 2026 Jun 1
Container: Gels (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/gels12060482,
  title = {Effects of a Low-Molecular-Weight Gelator in Vegetable, Mineral Oil and Cocoa Butter: A Comparative Rheological Study.},
  author = {Anegbe E and Oliviero Rossi C and Aiello I and Godbert N and Giorno E and Makeiff DA and Calandra P and Caputo P},
  year = {2026},
  journal = {Gels (Basel, Switzerland)},
  doi = {10.3390/gels12060482},
  url = {https://doi.org/10.3390/gels12060482}
}

RIS

TY  - JOUR
TI  - Effects of a Low-Molecular-Weight Gelator in Vegetable, Mineral Oil and Cocoa Butter: A Comparative Rheological Study.
AU  - Anegbe E
AU  - Oliviero Rossi C
AU  - Aiello I
AU  - Godbert N
AU  - Giorno E
AU  - Makeiff DA
AU  - Calandra P
AU  - Caputo P
PY  - 2026
JO  - Gels (Basel, Switzerland)
DO  - 10.3390/gels12060482
UR  - https://doi.org/10.3390/gels12060482
ER  -

APA

E, A., C, O. R., I, A., N, G., E, G., DA, M., P, C., & P, C. (2026). Effects of a Low-Molecular-Weight Gelator in Vegetable, Mineral Oil and Cocoa Butter: A Comparative Rheological Study.. Gels (Basel, Switzerland). https://doi.org/10.3390/gels12060482

Source records

pubmed · retrieved 2026-09-26T02:03:24.068Z