Physicochemical and rheological properties of bigels based on locust bean gum/κ-carrageenan hydrogel and rice bran wax/glycerol monostearate oleogel as butter replacers in cookies

Food Hydrocolloids 2026

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Authors: Jieun Won, Bum Ju Kil, Areum Han, Yoon Hyuk Chang

DOI: 10.1016/j.foodhyd.2026.112741

Cited by: 2

References: 52

Fields of Study & Subjects

Food Chemistry and Fat Analysis Polysaccharides Composition and Applications Proteins in Food Systems

References 52