Utilizing phenolic-enriched sunflower Oleogels and Emulgels as fat replacers: impact on burger oxidative stability, texture, and sensory attributes
This study aimed to develop and characterize sunflower oil–beeswax oleogels and emulgels enriched with onion peel phenolic extract (EMEX) as fat replacers in food products. High-performance liquid chromatography (HPLC) analysis identified quercetin (432.15 μg/g) and kaempferol (295.23 μg/g) as the p...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | Oilseeds and fats, crops and lipids |
| Subjects: | |
| Online Access: | https://www.ocl-journal.org/articles/ocl/full_html/2025/01/ocl240051/ocl240051.html |
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