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Emerging trends and recent innovations in oleogel-based fat substitutes for sustainable foods

Crossref DOI link: https://doi.org/10.1007/s00217-025-04962-0

Published Online: 2026-01-05

Published Print: 2026-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Kırnapcı, Melisa https://orcid.org/0009-0007-3409-8076
Aksoylu Özbek, Zeynep https://orcid.org/0000-0002-6184-4755
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Text and Data Mining valid from 2026-01-05

Version of Record valid from 2026-01-05
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Article History

Received: 20 May 2025

Revised: 30 August 2025

Accepted: 11 October 2025

First Online: 5 January 2026

Declarations

:

: The authors declare no competing interests.