Investigating the Microstructural and Textural Properties of Cookies Using Plant-Based Bigel as an Alternative to Commercial Solid Fat

In response to the growing demand for improving the nutritional profile of widely consumed products, such as cookies, there has been an increasing interest in fat replacers that preserve sensory attributes and have a more positive health effect. Among the novel fat replacement strategies, the incorp...

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Bibliographic Details

Published in:	Gels
Main Authors:	Ingrid Contardo, Sonia Millao, Eduardo Morales, Mónica Rubilar, Marcela Quilaqueo
Format:	Article
Language:	English
Published:	MDPI AG 2025-07-01
Subjects:	canola oil carnauba wax Arabic gum oleogel hydrogel hybrid gel
Online Access:	https://www.mdpi.com/2310-2861/11/8/571