Development and Characterization of Emulsion-Templated Oleogels from Whey Protein and Spent Coffee Grounds Oil

Development and Characterization of Emulsion-Templated Oleogels from Whey Protein and Spent Coffee Grounds Oil

This study aimed to develop novel oleogels using whey protein (WP) and bacterial cellulose nanowhiskers (BCNW) to expand the potential applications of spent coffee grounds oil (SCGO). An emulsion-templated approach was employed to structure SCGO with varying WP:SCGO ratios, while the incorporation o...

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Bibliographic Details
Main Authors: Aikaterini Papadaki, Ioanna Mandala, Nikolaos Kopsahelis
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
coffee by-products
bacterial nanocellulose
fat substitutes
protein oleogels
gel structure
rheology
Online Access:https://www.mdpi.com/2304-8158/14/15/2697
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