Oleogel-based frying: quality attributes, food properties and future perspectives – A mini review

作者：Yajing Yang, M HUA, Xingyue Li, Linhang Qu, Dan Huang, Ke Xie, Qi Li, Siyu Zhang, Yuan Gao, Xiuzhu Yu · 发表于：Food Chemistry · 年份：2026 · DOI：10.1016/j.foodchem.2026.148307 · 被引用次数：1 · 研究领域：Edible Oils Quality and Analysis、Food Chemistry and Fat Analysis、Fatty Acid Research and Health