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Protein-based Fat Replacers – A Review of Recent Advances
Taylor & Francis Verlag | 2021|Keywords: Animal-protein based fat replacer, low fat foods, protein based fat replacer, plant–protein based fat replacer -
Possible actions of inulin as prebiotic polysaccharide: A review
Free accessWiley | 2021|Keywords: sugar replacer, fat replacer -
Characteristics of low-fat mayonnaise using different modified arrowroot starches as fat replacer
Elsevier | 2020|Keywords: Fat replacer -
Developing Low-Fat Banana Bread by Using Okra Gum as a Fat Replacer
Taylor & Francis Verlag | 2017|Keywords: Fat replacer, reduced-fat bakery -
Effect of partial exchange of lactose with fat in milk replacer on ad libitum feed intake and performance in dairy calves
Elsevier | 2021|Keywords: fat, milk replacer -
Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical study
Elsevier | 2018|Keywords: Fat replacer -
Substitution of Saturated Fat in Processed Meat Products: A Review
Taylor & Francis Verlag | 2012|Keywords: fat, fat replacer -
Influence of pre-acidification, and addition of KGM and whey protein-based fat replacers CH-4560, and YO-8075 on texture characteristics and pizza bake properties of low-fat Mozzarella cheese
Elsevier | 2020|Keywords: Low-fat, Fat replacer -
Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective
Elsevier | 2020|Keywords: Fat replacer, Fat mimetic -
Advances in edible oleogel technologies – A decade in review
Elsevier | 2017|Keywords: Hardstock fat replacer -
Effects of exchanging lactose for fat in milk replacer on ad libitum feed intake and growth performance in dairy calves
Elsevier | 2019|Keywords: milk replacer, fat -
Application and functions of fat replacers in low-fat ice cream: A review
Elsevier | 2019|Keywords: Fat replacer -
HPMC (hydroxypropyl methylcellulose) as a fat replacer improves the physical properties of low‐fat tofu
Wiley | 2017|Keywords: low‐fat tofu, fat replacer -
Short communication: Influence of long-chain inulin and Lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt
Elsevier | 2013|Keywords: fat replacer -
Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions
Free accessBASE | 2017|Keywords: Fat digestion, Fat replacer -
Relationship between cellulose chemical substitution, structure and fat digestion in o/w emulsions
Elsevier | 2017|Keywords: Fat digestion, Fat replacer -
Functional and therapeutic potential of inulin: A comprehensive review
Taylor & Francis Verlag | 2019|Keywords: fat replacer -
Physicochemical and functional properties of micronized jincheng orange by-products (Citrus sinensis Osbeck) dietary fiber and its application as a fat replacer in yogurt
Taylor & Francis Verlag | 2014|Keywords: Fat replacer, low-fat yogurt -
Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate
Free accessBASE | 2021|Keywords: Fat replacer, Sugar replacer
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