Use of solid fat-tailored oleogels loaded with α-tocopherol as fat replacers to improve the nutritional profile of cookies

Frontiers in Soft Matter 2026 Open access

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Authors: Vanessa Oliveira Di Sarli Peixoto, Gabriela Baptista Brito, Carlos Adam Conte‐Júnior, Thiago O. Marinho, M Nele, Alexandre Guedes Torres, Vanessa Naciuk Castelo-Branco
DOI: 10.3389/frsfm.2025.1741918
Cited by: 3
References: 32

Abstract

Introduction Oleogels containing low candelilla wax (CLW) content (

Fields of Study & Subjects

Food Chemistry and Fat Analysis Proteins in Food Systems Fatty Acid Research and Health

Publication details

Journal / source
Frontiers in Soft Matter
Publisher
Frontiers Media SA
Volume
5
Publication date
12 January 2026
Language
EN