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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Detalles Bibliográficos

Principais autores:	Alamer Huda Ahmad, Kamel Reham M., Shawir Samar M. S., Salama Mohamed Abdelbaset, Barakat Ekram H.
Formato:	Artigo
Idioma:	Inglês
Publicado:	EDP Sciences 2025-01-01
Series:	Oilseeds and fats, crops and lipids
Assuntos:	sunflower oil-based oleogel emulgel burger quality fat replacer oxidative stability
Acceso en liña:	https://www.ocl-journal.org/articles/ocl/full_html/2025/01/ocl240051/ocl240051.html
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