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Whey protein fibrils enhance fat-related texture of emulsion systems: Translating structural changes to textural perception
Elsevier | 2023|Keywords: 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|Keywords: Fat replacer, Carbohydrate-based fat mimetic -
Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin
Elsevier | 2019|Keywords: Fat replacer -
Use of Yuja (Citrus junos) pectin as a fat replacer in baked foods
Springer Verlag | 2014|Keywords: fat replacer -
Muffins made with monoglyceride oleogels: Impact of fat replacement on sensory properties and fatty acid profile
Wiley | 2023|Keywords: fat replacer -
Sodium Caseinate Improves Emulsion Stability of Meat Model System Formulated with Pre-neutralized Red Palm Olein-canola Oil Emulsion Gel
Free accessDOAJ | 2023|Keywords: animal fat replacer, vegetable fat -
Advances and prospects in the food applications of pectin hydrogels
Taylor & Francis Verlag | 2022|Keywords: fat replacer -
Characteristics of composite gels composed of citrus insoluble nanofiber and amylose and their potential to be used as fat replacers
Elsevier | 2022|Keywords: Fat replacer -
Investigation on potential utilization of native and modified starches containing resistant starch as a fat replacer in bakery products
Online Contents | 2017|Keywords: Fat replacer -
Preparation of fat replacer utilizing gluten and barley β‐glucan and the interaction between them
Wiley | 2023|Keywords: fat replacer -
Rheological and Physicochemical Properties of Oleogel with Esterified Rice Flour and Its Suitability as a Fat Replacer
Free accessDOAJ | 2022|Keywords: fat replacer -
The effect of inulin as a fat replacer on the quality of low‐fat ice cream
Online Contents | 2015|Keywords: Fat substitutes, Fat replacer -
Determination of Quality Characteristic of Biscuits Including Ground Yellow Poppy Seed as Fat Replacer
Free accessDOAJ | 2017|Keywords: fat replacer -
Weissella cibaria short‐fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation
Wiley | 2021|Keywords: fat replacer -
Effect of inulin on textural and sensory characteristics of sorghum based high fibre biscuits using response surface methodology
Online Contents | 2012|Keywords: Fat replacer -
Formula Optimization of a Low‐fat Food System Containing Whey Protein Isolate‐ Xanthan Gum Complexes as Fat Replacer
Wiley | 2005|Keywords: fat replacer, low‐fat -
Reduced fat and sugar cakes developed by protein/polysaccharide/licorice extract ternary gel-like foams
Elsevier | 2024|Keywords: 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|Keywords: fat replacer, low‐fat sausages -
Effect of modified starch from sweet potato as a fat replacer on the quality of reduced fat ice creams
Springer Verlag | 2018|Keywords: Fat replacer, Reduced fat ice creams -
Characterization of selected dietary fibers microparticles and application of the optimized formulation as a fat replacer in hazelnut spreads
Elsevier | 2023|Keywords: Fat replacer
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