The Impact of Oil Type on the Performance of β-Amyrin-Based Oleogels: Formation, Physicochemical Properties, and Potential Correlation Analysis.

Foods · 2024 · PMC10969853 · PMID 38540866

Europe PMC DOI

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closest p

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an increasing trendno p-value reported

Comparing different oleogels, the LO-based oleogel shows the highest n value, indicating an increasing trend with longer chain length.

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