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Influence of Oil Structuring Methods on the Application of Red Palm Oil as Fat Replacer: Emulsion Gelation, Oleogelation Template Emulsion, and Biphasic Gelation

Crossref DOI link: https://doi.org/10.1007/s11483-025-09978-3

Published Online: 2025-05-30

Published Print: 2025-06

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

Authors

Wardana, Dandy Kusuma

Setiowati, Arima Diah

Hidayat, Chusnul
Funding

Funding for this research was provided by:

Lembaga Pengelola Dana Pendidikan (0000)
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Text and Data Mining valid from 2025-05-30

Version of Record valid from 2025-05-30
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Article History

Received: 4 October 2024

Accepted: 12 May 2025

First Online: 30 May 2025

Declarations

:

: The authors declare no competing interests.

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