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. 2025 Jul 31;14(15):2697. doi: 10.3390/foods14152697

Figure 1.

Figure 1

Appearance of emulsion-templated oleogels prepared with whey protein and spent coffee grounds oil (WP:SCGO) at different ratios (1:2.5 and 1:5), with and without the addition of bacterial cellulose nanowhiskers (BCNW).