Erscheinungsjahr
Medientyp
Format
Lizenz
Sprache
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Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese
Elsevier | 2013|Schlagwörter: Reduced-fat cheese, Fat replacer -
Physicochemical and mechanical properties of a new cold-set emulsion gel system and the effect of quinoa protein fortification
Elsevier | 2021|Schlagwörter: Fat replacer -
Investigation on potential utilization of native and modified starches containing resistant starch as a fat replacer in bakery products
Online Contents | 2017|Schlagwörter: Fat replacer -
Preparation of fat replacer utilizing gluten and barley β‐glucan and the interaction between them
Wiley | 2023|Schlagwörter: fat replacer -
Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate
Elsevier | 2023|Schlagwörter: Fat replacer, Carbohydrate-based fat mimetic -
Rheological and Physicochemical Properties of Oleogel with Esterified Rice Flour and Its Suitability as a Fat Replacer
Freier ZugriffDOAJ | 2022|Schlagwörter: fat replacer -
Determination of Quality Characteristic of Biscuits Including Ground Yellow Poppy Seed as Fat Replacer
Freier ZugriffDOAJ | 2017|Schlagwörter: fat replacer -
Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology
Online Contents | 2012|Schlagwörter: Fat replacer -
Weissella cibaria short‐fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation
Wiley | 2021|Schlagwörter: fat replacer -
Formula Optimization of a Low‐fat Food System Containing Whey Protein Isolate‐ Xanthan Gum Complexes as Fat Replacer
Wiley | 2005|Schlagwörter: fat replacer, low‐fat -
Sodium Caseinate Improves Emulsion Stability of Meat Model System Formulated with Pre-neutralized Red Palm Olein-canola Oil Emulsion Gel
Freier ZugriffDOAJ | 2023|Schlagwörter: animal fat replacer, vegetable fat -
Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin
Elsevier | 2019|Schlagwörter: Fat replacer -
Characterization of selected dietary fibers microparticles and application of the optimized formulation as a fat replacer in hazelnut spreads
Elsevier | 2023|Schlagwörter: Fat replacer -
Muffins made with monoglyceride oleogels: Impact of fat replacement on sensory properties and fatty acid profile
Wiley | 2023|Schlagwörter: fat replacer -
Characteristics of composite gels composed of citrus insoluble nanofiber and amylose and their potential to be used as fat replacers
Elsevier | 2022|Schlagwörter: Fat replacer -
Advances and prospects in the food applications of pectin hydrogels
Taylor & Francis Verlag | 2022|Schlagwörter: fat replacer -
Reduced fat and sugar cakes developed by protein/polysaccharide/licorice extract ternary gel-like foams
Elsevier | 2024|Schlagwörter: Fat-replacer -
Rapid analysis of chemical composition in intact and milled rice cookies using near infrared spectroscopy
SAGE Publications | 2017|Schlagwörter: fat replacer -
Growth Suppression of Inoculated Listeria monocytogenes and Physicochemical and Textural Properties of Low‐fat Sausages as Affected by Sodium Lactate and a Fat Replacer
Wiley | 2003|Schlagwörter: fat replacer, low‐fat sausages -
Effect of sodium triphosphate on particle size of heat‐induced whey protein concentrate aggregates
Freier ZugriffWiley | 2018|Schlagwörter: fat replacer
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