Badr, M.R.

Preparation and Characterization of Stabilized Rice Bran Oil -Oleogel as Functional Fat in Bakery Products

Salem M. A., Shehab, Y.Y, Ismail, A. I., Badr, M.R. & Sahar R. Abd El-Hady · Asian Journal of Food Research and Nutrition · 2025

This study investigates the development and characterization of oleogels formulated from Stabilized rice bran oil (SRBO) and beeswax (BW) as functional fat substitutes in bakery products. Oleogels were prepared by varying the concentration of beeswax (3%, 6%, and 9%) and evaluati...