Development of oleogel by structuring the blend of corn oil and sunflower oil with beeswax to replace margarine in cookies
Oleogel significantly affects the product's sensory properties, texture, and shelf life. The goal of this study was to create oleogel by combining corn oil and sunflower oil and utilizing beeswax as a structural agent. A variety of physicochemical analyses were done to evaluate the quality of oleoge...
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| Principais autores: | , , , , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Elsevier
2024-10-01
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| Serier: | Food Chemistry: X |
| Fag: | |
| Online adgang: | http://www.sciencedirect.com/science/article/pii/S2590157524005649 |
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