S. M. González-Herrera

Canola‐ and Coconut‐Based Oleogels as Functional Alternatives to Commercial Shortenings

The replacement of solid fats such as shortening with healthier alternatives remains a major challenge in food formulation. Oleogels have emerged as promising systems capable of structuring liquid oils while maintaining improved nutritional profiles. In this study, oleogels were developed using canola oil, coconut oi...