Compound grapeseed oil oleogel as a substitute for margarine: application in cookie dough and its impact on dough properties.
BACKGROUND This study aimed to investigate the feasibility of substituting margarine (MG) with three types of compound oleogels at varying substitution levels (25%, 50%, 75%, and 100%) in cookie dough. The effects on dough properties were comprehensively analyzed, and molecular docking was employed to elucidate the und...