GRADE & PURITYAnalytical standard?Analytical standard — certified-purity material for quantitative calibration. Use to prepare calibration standards and validate analytical methods.Isomer mixture?Isomer mixture — contains more than one structural/stereo isomer rather than a single pure form. Use when the mixed-isomer product fits your purpose or cost.≥99%
1.Yingzhu Zhang, Jinqi Xu, Cuie Tang, Yan Li. (2023) Crystallization Behavior and Physical Properties of Monoglycerides-Based Oleogels as Function of Oleogelator Concentration. Foods, 12 (2):(345). [PMID:36673437][10.3390/foods12020345]
2.Qingqing Xu, Xiaoli Qin, Dongming Lan, Xuan Liu, Bo Yang, Sentai Liao, Weifei Wang, Yonghua Wang. (2022) Water-in-oil emulsions enriched with alpha-linolenic acid in diacylglycerol form: Stability, formation mechanism and in vitro digestion analysis. FOOD CHEMISTRY, [PMID:35609461][10.1016/j.foodchem.2022.133201]
3.Siliang Ding, Xiaohan Chen, Bo Ouyang, Bo Yang, Weifei Wang, Yonghua Wang. (2024) Exploring Diacylglycerol Oil-Based Oleogels as Effective Stabilizers in Peanut Butter: Performance, Structural Insights, and Sensory Evaluation. Journal of Oleo Science, [PMID:38311404][10.5650/jos.ess23122]
4.Huijing Chen, Shanliang Zhong, Guoxiang Chi, Huiying Li, Kewei Chen, Zhirong Wang, Jianquan Kan. (2025) Preparation and functional characteristics of starch-lipid complexes with different oleic acid-rich glycerolipids. FOOD CHEMISTRY, [PMID:39986078][10.1016/j.foodchem.2025.143450]
5.Huijing Chen, Qi Zhao, Guoxiang Chi, Kewei Chen, Zhirong Wang, Jianquan Kan. (2025) Effects of the oleic acid-rich glycerolipids and thermal-mechanical treatment on the functionality of wheat gluten: Multi-spectroscopy and molecular simulation analysis. FOOD CHEMISTRY, [PMID:40279899][10.1016/j.foodchem.2025.144472]
6.Yanru Bao, Jiawei Li, Hanhao Qin, Shuning Yuan, Hao Jiang. (2025) Glyceride-modulated starch-based emulsion gels with enhanced structural precision for texture-controlled 3D printed dysphagia foods. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, [PMID:41482229][10.1016/j.ijbiomac.2025.149979]
7.Huijing Chen, Qi Zhao, Guoxiang Chi, Zhirong Wang, Jianquan Kan. (2026) Multi-spectroscopy and molecular simulation reveal the interaction of oleic glycerolipids modified wheat dough induced by thermomechanical treatment. FOOD CHEMISTRY, [PMID:41764825][10.1016/j.foodchem.2026.148650]
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