Development of low-calorie high protein cookies by replacing solid-fat with Brewer’s spent grains protein-based oleogel

The demand for alternate fats to conventional solid fats is rising due to their positive impact on a healthy lifestyle. By utilizing the structure-forming properties of Brewer’s spent grains (BSG) protein, the protein oleogel has been fabricated using beeswax and Grape pomace oil (GPO) by sous-vide...

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Principais autores:	Navin Rohit Thirumugam, Rithanya Rajamane Kaavya, Tharun Vignesh Kumaraganesh, Gnana Moorthy Eswaran Ulaganathan, Rakesh Kumar Gupta, Shyam K. Singh
Formato:	Artigo
Idioma:	Inglês
Publicado:	Frontiers Media S.A. 2026-07-01
Series:	Frontiers in Sustainable Food Systems
Assuntos:	alternate protein Brewer’s spent grains grape pomace oleogel valorisation
Acceso en liña:	https://www.frontiersin.org/articles/10.3389/fsufs.2026.1870051/full
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