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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Autori principali:	Alamer Huda Ahmad, Kamel Reham M., Shawir Samar M. S., Salama Mohamed Abdelbaset, Barakat Ekram H.
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	EDP Sciences 2025-01-01
Serie:	Oilseeds and fats, crops and lipids
Soggetti:	sunflower oil-based oleogel emulgel burger quality fat replacer oxidative stability
Accesso online:	https://www.ocl-journal.org/articles/ocl/full_html/2025/01/ocl240051/ocl240051.html
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