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Preparation of curcumin candy by fabricating novel ethyl cellulose biofilm as oleogelator: ‘‘Translating oleogel technology into functional confectionery’’

Crossref DOI link: https://doi.org/10.1007/s11694-025-03952-w

Published Online: 2025-12-30

Published Print: 2026-03

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

Authors

Kheto, Adrija

Yadav, Madhulika

Mohanty, Tejaswini

Mohapatra, Sujata https://orcid.org/0000-0002-1254-7578
License Information

Text and Data Mining valid from 2025-12-30

Version of Record valid from 2025-12-30
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Article History

Received: 10 June 2025

Accepted: 10 December 2025

First Online: 30 December 2025

Declarations

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: The authors declare no conflict of interest, financial or otherwise.

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