{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T02:47:39Z","timestamp":1791773259170,"version":"4.3.4"},"reference-count":56,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,1,23]],"date-time":"2026-01-23T00:00:00Z","timestamp":1769126400000},"content-version":"vor","delay-in-days":22,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2023YFD2200705"],"award-info":[{"award-number":["2023YFD2200705"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012428","name":"Central Public-interest Scientific Institution Basal Research Fund, Chinese Academy of Fishery Sciences","doi-asserted-by":"publisher","award":["1630062025001"],"award-info":[{"award-number":["1630062025001"]}],"id":[{"id":"10.13039\/501100012428","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012428","name":"Central Public-interest Scientific Institution Basal Research Fund, Chinese Academy of Fishery Sciences","doi-asserted-by":"publisher","award":["1630062025014"],"award-info":[{"award-number":["1630062025014"]}],"id":[{"id":"10.13039\/501100012428","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Current Research in Food Science"],"published-print":{"date-parts":[[2026]]},"DOI":"10.1016\/j.crfs.2026.101325","type":"journal-article","created":{"date-parts":[[2026,1,23]],"date-time":"2026-01-23T08:12:56Z","timestamp":1769155976000},"page":"101325","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":3,"special_numbering":"C","title":["Rice bran wax-structured macadamia oleogels and temperature-responsive water-in-oil emulsions: Fabrication, characterization and astaxanthin delivery"],"prefix":"10.1016","volume":"12","author":[{"given":"Xixiang","family":"Shuai","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ming","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Changbin","family":"Wei","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhenxing","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gangjun","family":"Guo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liqing","family":"Du","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jun","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7718-1418","authenticated-orcid":false,"given":"Taotao","family":"Dai","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.crfs.2026.101325_bib1","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.130779","article-title":"Oleogelation of extra virgin olive oil by different oleogelators affects the physical properties and the stability of bioactive compounds","volume":"368","author":"Alongi","year":"2022","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101325_bib2","doi-asserted-by":"crossref","first-page":"155","DOI":"10.1016\/j.tifs.2017.11.009","article-title":"Recent advances in emulsion-based delivery approaches for curcumin: from encapsulation to bioaccessibility","volume":"71","author":"Araiza-Calahorra","year":"2018","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.crfs.2026.101325_bib3","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2019.105218","article-title":"Impact of different oil gelators and oleogelation mechanisms on digestive lipolysis of canola oil oleogels","volume":"97","author":"Ashkar","year":"2019","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.crfs.2026.101325_bib4","doi-asserted-by":"crossref","DOI":"10.1016\/j.tifs.2023.104176","article-title":"Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products","volume":"140","author":"Badar","year":"2023","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.crfs.2026.101325_bib5","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfoodeng.2019.109859","article-title":"Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin","volume":"272","author":"Boonlao","year":"2020","journal-title":"J. Food Eng."},{"key":"10.1016\/j.crfs.2026.101325_bib6","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2024.115178","article-title":"Advances of plant-based fat analogs in 3D printing: manufacturing strategies, printabilities, and food applications","volume":"197","author":"Cen","year":"2024","journal-title":"Food Res. Int."},{"key":"10.1016\/j.crfs.2026.101325_bib7","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.111017","article-title":"Design of bigel-based co-delivery systems for lipophilic\/hydrophilic nutraceuticals: focus on rheological properties and in vitro digestive performance","volume":"162","author":"Chao","year":"2025","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.crfs.2026.101325_bib8","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2023.126610","article-title":"Oleogels based on germinated and non-germinated wheat starches and orange essential oil: application as a hydrogenated vegetable fat replacement in bread","volume":"253","author":"da Silva","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.crfs.2026.101325_bib9","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.143789","article-title":"Enhancing the vegetable waxes gelation power in the presence of high-intensity ultrasound","volume":"479","author":"da Silva","year":"2025","journal-title":"Food Chem."},{"issue":"4","key":"10.1016\/j.crfs.2026.101325_bib10","doi-asserted-by":"crossref","first-page":"299","DOI":"10.1002\/aocs.12576","article-title":"Rice bran wax structured oleogels and in vitro bioaccessibility of curcumin","volume":"99","author":"Dent","year":"2022","journal-title":"J. Am. Oil Chem. Soc."},{"key":"10.1016\/j.crfs.2026.101325_bib11","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2025.111382","article-title":"Stability and tribological properties of oil-in-water emulsions stabilized with native corn starch and olive leaves phenolic extracts","volume":"166","author":"Farooq","year":"2025","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.crfs.2026.101325_bib12","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2023.106729","article-title":"Effects of different oleogelators on the structural properties and composition of iron walnut-oil oleogels","volume":"102","author":"Gao","year":"2024","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.crfs.2026.101325_bib13","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.129203","article-title":"Beeswax: a potential self-emulsifying agent for the construction of thermal-sensitive food W\/O emulsion","volume":"349","author":"Gao","year":"2021","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101325_bib14","doi-asserted-by":"crossref","DOI":"10.1016\/j.tifs.2024.104613","article-title":"Exploring the frontier of bioactive oleogels in recent research","volume":"151","author":"G\u00fcnal-K\u00f6roglu","year":"2024","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.crfs.2026.101325_bib15","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.133677","article-title":"Fabrication and characterization of oleogels and temperature-responsive water-in-oil emulsions based on candelilla (Euphorbia cerifera) wax","volume":"397","author":"Hong","year":"2022","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101325_bib16","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.134553","article-title":"Oleogel-structured emulsions: a review of formation, physicochemical properties and applications","volume":"404","author":"Huang","year":"2023","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101325_bib17","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.138075","article-title":"External factors affecting the linear and nonlinear rheological behavior of oleogel-based emulsions","volume":"439","author":"Huang","year":"2024","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101325_bib18","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2024.115290","article-title":"Changing the horizon of food frying from the use of liquid oil to semi-solid gel","volume":"197","author":"Jadhav","year":"2024","journal-title":"Food Res. Int."},{"key":"10.1016\/j.crfs.2026.101325_bib19","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.143847","article-title":"Quercetin-loaded candelilla wax\/sunflower oil oleogels: structural, sensory, and storage properties, and application as fat replacer in emulsion-type sausage","volume":"479","author":"Lee","year":"2025","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101325_bib20","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2025.111335","article-title":"Exploring the potential of the agar-based emulsion gel as a pork fat substitute in sausage with a focus on the digestive behaviors of lipids and proteins in vitro","volume":"166","author":"Lee","year":"2025","journal-title":"Food Hydrocoll."},{"issue":"3","key":"10.1016\/j.crfs.2026.101325_bib21","doi-asserted-by":"crossref","first-page":"2077","DOI":"10.1111\/1541-4337.12928","article-title":"Edible oleogels as solid fat alternatives: composition and oleogelation mechanism implications","volume":"21","author":"Li","year":"2022","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"10.1016\/j.crfs.2026.101325_bib22","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.136029","article-title":"Construction of interfacial crystallized oleogel emulsion with improved thermal stability","volume":"420","author":"Liao","year":"2023","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101325_bib23","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.131305","article-title":"W\/O high internal phase emulsion featuring by interfacial crystallization of diacylglycerol and different internal compositions","volume":"372","author":"Liu","year":"2022","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101325_bib24","doi-asserted-by":"crossref","first-page":"76","DOI":"10.1016\/j.foodhyd.2019.04.016","article-title":"Camellia oil-based oleogels structuring with tea polyphenol-palmitate particles and citrus pectin by emulsion-templated method: preparation, characterization and potential application","volume":"95","author":"Luo","year":"2019","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.crfs.2026.101325_bib25","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1016\/j.foodchem.2017.10.154","article-title":"Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose","volume":"246","author":"Meng","year":"2018","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101325_bib26","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1016\/j.foodhyd.2017.09.006","article-title":"Macro-micro structure characterization and molecular properties of emulsion-templated polysaccharide oleogels","volume":"77","author":"Meng","year":"2018","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.crfs.2026.101325_bib27","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.133737","article-title":"Assessment of physicochemical, functional, thermal, and phytochemical characteristics of refined rice bran wax","volume":"396","author":"Modupalli","year":"2022","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101325_bib28","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2022.108425","article-title":"Designing and characterizing multicomponent, plant-based bigels of rice bran wax, gums, and monoglycerides","volume":"138","author":"Nutter","year":"2023","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.crfs.2026.101325_bib29","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1016\/j.tifs.2016.08.018","article-title":"Edible oleogels for the oral delivery of lipid soluble molecules: composition and structural design considerations","volume":"57","author":"O'Sullivan","year":"2016","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.crfs.2026.101325_bib30","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2020.110057","article-title":"Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions","volume":"140","author":"Pan","year":"2021","journal-title":"Food Res. Int."},{"key":"10.1016\/j.crfs.2026.101325_bib31","doi-asserted-by":"crossref","first-page":"1432","DOI":"10.1016\/j.ijbiomac.2020.07.227","article-title":"Encapsulation of \u03b2-carotene in oleogel-in-water pickering emulsion with improved stability and bioaccessibility","volume":"164","author":"Qi","year":"2020","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.crfs.2026.101325_bib32","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.139978","article-title":"Influence of oleogel composition on lipid digestibility and \u03b2-carotene bioaccessibility during in vitro digestion","volume":"456","author":"Ramezani","year":"2024","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101325_bib33","doi-asserted-by":"crossref","first-page":"253","DOI":"10.1016\/j.tifs.2021.02.006","article-title":"Recent advances to improve curcumin oral bioavailability","volume":"110","author":"Sabet","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.crfs.2026.101325_bib34","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1016\/j.foodhyd.2018.05.053","article-title":"Comparative study on lipid digestion and carotenoid bioaccessibility of emulsions, nanoemulsions and vegetable-based in situ emulsions","volume":"87","author":"Salvia-Trujillo","year":"2019","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.crfs.2026.101325_bib35","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.109163","article-title":"Emulsion gel enriched with a barley \u03b2-glucan concentrate for reducing saturated fat in biscuits","volume":"145","author":"Sereti","year":"2023","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.crfs.2026.101325_bib36","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2022.102009","article-title":"Characterization of lipid compositions, minor components and antioxidant capacities in macadamia (Macadamia integrifolia) oil from four major areas in China","volume":"50","author":"Shuai","year":"2022","journal-title":"Food Biosci."},{"key":"10.1016\/j.crfs.2026.101325_bib37","article-title":"Novel high energy media mill produced macadamia butter: effect on the physicochemical properties, rheology, nutrient retention and application","volume":"178","author":"Shuai","year":"2023","journal-title":"LWTt-Food Science and Technology"},{"key":"10.1016\/j.crfs.2026.101325_bib38","article-title":"Effect of different oleogelation mechanisms on physical properties and oxidative stability of macadamia oil-based oleogels and its application","volume":"198","author":"Shuai","year":"2024","journal-title":"LWT--Food Sci. Technol."},{"key":"10.1016\/j.crfs.2026.101325_bib39","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2024.115131","article-title":"Effect of different oleogelators on physicochemical properties, oxidative stability and astaxanthin delivery of macadamia oil-based oleogels","volume":"196","author":"Shuai","year":"2024","journal-title":"Food Res. Int."},{"key":"10.1016\/j.crfs.2026.101325_bib40","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.113098","article-title":"Macadamia oil-based oleogels as cocoa butter alternatives: physical properties, oxidative stability, lipolysis, and application","volume":"172","author":"Shuai","year":"2023","journal-title":"Food Res. Int."},{"key":"10.1016\/j.crfs.2026.101325_bib41","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.112614","article-title":"Comparative study on the extraction of macadamia (Macadamia integrifolia) oil using different processing methods","volume":"154","author":"Shuai","year":"2022","journal-title":"LWT--Food Sci. Technol."},{"key":"10.1016\/j.crfs.2026.101325_bib42","doi-asserted-by":"crossref","DOI":"10.1016\/j.crfs.2025.101042","article-title":"Bigels containing different wax-based oleogels as laminating fat replacers in croissants","volume":"10","author":"Steinkellner","year":"2025","journal-title":"Curr. Res. Food Sci."},{"key":"10.1016\/j.crfs.2026.101325_bib43","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.131880","article-title":"Monoglyceride oleogels for lipophilic bioactive delivery-Influence of self-assembled structures on stability and in vitro bioaccessibility of astaxanthin","volume":"375","author":"Wang","year":"2022","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101325_bib44","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2025.112190","article-title":"Development of a novel soybean protein isolate - rice bran wax bigel system: effects of alternating electric field pretreatment and hydrogel\/oleogel ratio on bigel properties","volume":"172","author":"Wang","year":"2026","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.crfs.2026.101325_bib45","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2025.117111","article-title":"Multicomponent oleogels of ethylcellulose-binary waxes: atomic force microscopy observation and synergistic effect analysis","volume":"219","author":"Wang","year":"2025","journal-title":"Food Res. Int."},{"key":"10.1016\/j.crfs.2026.101325_bib46","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.146917","article-title":"Bigels as novel co-delivery systems for natural antioxidants and algal oil: oxidative stability and in vitro digestive behaviors","volume":"497","author":"Wei","year":"2025","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101325_bib47","doi-asserted-by":"crossref","first-page":"592","DOI":"10.1016\/j.foodhyd.2019.04.005","article-title":"Food-grade Pickering emulsions stabilized by ovotransferrin fibrils","volume":"94","author":"Wei","year":"2019","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.crfs.2026.101325_bib48","doi-asserted-by":"crossref","first-page":"68","DOI":"10.1016\/j.foodhyd.2019.01.050","article-title":"Developing organogel-based Pickering emulsions with improved freeze-thaw stability and hesperidin bioaccessibility","volume":"93","author":"Wei","year":"2019","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.crfs.2026.101325_bib49","doi-asserted-by":"crossref","first-page":"199","DOI":"10.1016\/j.foodres.2018.06.005","article-title":"Structure and rheology of oleogels made from rice bran wax and rice bran oil","volume":"112","author":"Wijarnprecha","year":"2018","journal-title":"Food Res. Int."},{"key":"10.1016\/j.crfs.2026.101325_bib50","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.108565","article-title":"Development and characterization of food-grade bigel system for 3D printing applications: role of oleogel\/hydrogel ratios and emulsifiers","volume":"139","author":"Xie","year":"2023","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.crfs.2026.101325_bib51","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2024.116775","article-title":"Effect of \u03b2-sitosterol and palmitic acid mass ratio on structural, physicochemical, and rheological properties of rice bran oil-based oleogel","volume":"209","author":"Yang","year":"2024","journal-title":"LWT--Food Sci. Technol."},{"key":"10.1016\/j.crfs.2026.101325_bib52","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.142448","article-title":"Modification of the interface of oleogel-hydrogel bigel beads for enhanced stability and prolonged release of bioactives","volume":"468","author":"Zhang","year":"2025","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101325_bib53","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2019.125704","article-title":"Formation, characterization, and potential food application of rice bran wax oleogels: expeller-pressed corn germ oil versus refined corn oil","volume":"309","author":"Zhao","year":"2020","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2026.101325_bib54","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.146995","article-title":"Sonication and sodium alginate synergistically modify whey protein emulsion gels for enhanced delivery of astaxanthin bioaccessibility","volume":"497","author":"Zhao","year":"2025","journal-title":"Food Chem."},{"issue":"27","key":"10.1016\/j.crfs.2026.101325_bib55","doi-asserted-by":"crossref","first-page":"7659","DOI":"10.1080\/10408398.2021.1922354","article-title":"Recent advances on food-grade oleogels: fabrication, application and research trends","volume":"62","author":"Zhao","year":"2022","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.crfs.2026.101325_bib56","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2024.117306","article-title":"Preparation of a two-phase gel system based on gelatin hydrogel and beeswax\/rice bran wax oleogel and eutectic phase behavior of beeswax and rice bran wax in soybean oil","volume":"215","author":"Zhou","year":"2025","journal-title":"LWT--Food Sci. Technol."}],"container-title":["Current Research in Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2665927126000250?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2665927126000250?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,8,4]],"date-time":"2026-08-04T03:51:57Z","timestamp":1785815517000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2665927126000250"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026]]},"references-count":56,"alternative-id":["S2665927126000250"],"URL":"https:\/\/doi.org\/10.1016\/j.crfs.2026.101325","relation":{},"ISSN":["2665-9271"],"issn-type":[{"value":"2665-9271","type":"print"}],"subject":[],"published":{"date-parts":[[2026]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Rice bran wax-structured macadamia oleogels and temperature-responsive water-in-oil emulsions: Fabrication, characterization and astaxanthin delivery","name":"articletitle","label":"Article Title"},{"value":"Current Research in Food Science","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.crfs.2026.101325","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier B.V.","name":"copyright","label":"Copyright"}],"article-number":"101325"}}