Works matching DE "FAT substitutes"
Results: 482
Physico-Chemical and Microbiological Quality of Sausages with Reduced Fat and Sodium Chloride Formulated with Inulin and Oregano Essential Oil.
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- Journal of Culinary Science & Technology, 2024, v. 22, n. 6, p. 1315, doi. 10.1080/15428052.2022.2131671
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- Article
Chia (Salvia hispanica L.) Mucilage as a Novel Fat Replacer in Beef Patties Cooked with Different Methods: Physico-Chemical, Technological, and Nutritional Perspectives.
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- Journal of Culinary Science & Technology, 2024, v. 22, n. 6, p. 1161, doi. 10.1080/15428052.2022.2115960
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- Article
Developing Low-Fat Banana Bread by Using Okra Gum as a Fat Replacer.
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- Journal of Culinary Science & Technology, 2017, v. 15, n. 1, p. 36, doi. 10.1080/15428052.2016.1188192
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- Article
Peanut and Soy Protein-Based Emulsion Gels Loaded with Curcumin as a New Fat Substitute in Sausages: A Comparative Study.
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- Gels (2310-2861), 2025, v. 11, n. 1, p. 62, doi. 10.3390/gels11010062
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- Article
Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels.
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- Gels (2310-2861), 2025, v. 11, n. 1, p. 46, doi. 10.3390/gels11010046
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- Article
Valorization of Spent Coffee Grounds Oil for the Production of Wax Esters: Enzymatic Synthesis and Application in Olive Oil Oleogels.
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- Gels (2310-2861), 2024, v. 10, n. 12, p. 817, doi. 10.3390/gels10120817
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- Article
Food-Grade Bigel Systems: Formulation, Characterization, and Applications for Novel Food Product Development.
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- Gels (2310-2861), 2024, v. 10, n. 11, p. 712, doi. 10.3390/gels10110712
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- Article
Preparation of Ovalbumin/Xanthan Gum/Chitosan Pickering Emulsion Oleogel Added with Amomum villosum Lour. Extract and Its Application in Cookies.
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- Gels (2310-2861), 2024, v. 10, n. 11, p. 683, doi. 10.3390/gels10110683
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- Article
Preparation of Cassia Bean Gum/Soy Protein Isolate Composite Matrix Emulsion Gel and Its Effect on the Stability of Meat Sausage.
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- Gels (2310-2861), 2024, v. 10, n. 10, p. 643, doi. 10.3390/gels10100643
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- Article
Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics.
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- Gels (2310-2861), 2023, v. 9, n. 4, p. 340, doi. 10.3390/gels9040340
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- Article
Oleogels as a Fat Substitute in Food: A Current Review.
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- Gels (2310-2861), 2023, v. 9, n. 3, p. 180, doi. 10.3390/gels9030180
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- Article
Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products.
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- Gels (2310-2861), 2023, v. 9, n. 1, p. 50, doi. 10.3390/gels9010050
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- Article
Physicochemical Properties and Cookie-Making Performance as Fat Replacer of Wax-Based Rice Bran Oil Oleogels.
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- Gels (2310-2861), 2023, v. 9, n. 1, p. 13, doi. 10.3390/gels9010013
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- Article
Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies.
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- Gels (2310-2861), 2022, v. 8, n. 12, p. 774, doi. 10.3390/gels8120774
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- Article
一种非酒精性脂肪性肝病的超声影像人工智能辅助诊断系统开发.
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- Progress in Modern Biomedicine, 2023, v. 23, n. 18, p. 3401, doi. 10.13241/j.cnki.pmb.2023.18.001
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- Article
Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese.
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- Journal of Dairy Research, 2008, v. 75, n. 1, p. 1, doi. 10.1017/S0022029907002786
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- Article
Production of Human Milk Fat Substitutes by Lipase-Catalyzed Acidolysis: Immobilization, Synthesis, Molecular Docking and Optimization Studies.
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- Catalysts (2073-4344), 2023, v. 13, n. 5, p. 825, doi. 10.3390/catal13050825
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- Article
Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality.
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- Biomolecules (2218-273X), 2022, v. 12, n. 10, p. N.PAG, doi. 10.3390/biom12101416
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- Article
Cultured meat platform developed through the structuring of edible microcarrier-derived microtissues with oleogel-based fat substitute.
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- Nature Communications, 2023, v. 14, n. 1, p. 1, doi. 10.1038/s41467-023-38593-4
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- Article
Cupcakes Preparation from Resistant Starch as Alternative Fat for Children and Treating Obesity in Mice.
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- Archives of Pharmacy Practice, 2023, v. 14, n. 4, p. 114, doi. 10.51847/aVPLcGUNct
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- Article
More Dietary Kudos for Oatrim?
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- Agricultural Research, 1999, v. 47, n. 3, p. 27
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- Article
A Fantesk-tic starch-oil combo.
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- Agricultural Research, 1995, v. 43, n. 9, p. 12
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- Article
Impact of COVID-19 Infection on Regional Periocoronary Inflammation: An Angio-CT Study of Epicardial Fat Attenuation.
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- Romanian Journal of Cardiology, 2023, v. 33, n. 2, p. 47, doi. 10.2478/rjc-2023-0011
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- Article
Assessment of material identification and quantification in the presence of metals using spectral photon counting CT.
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- PLoS ONE, 2024, v. 19, n. 9, p. 1, doi. 10.1371/journal.pone.0308658
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- Article
中长链甘油三酯的酶法制备研究进展.
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- Chinese Journal of Oil Crop Sciences, 2024, v. 46, n. 4, p. 719, doi. 10.19802/j.issn.1007-9084.2022343
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- Article
Alkaline Phosphatase Relieves Colitis in Obese Mice Subjected to Forced Exercise via Its Anti-Inflammatory and Intestinal Microbiota-Shaping Properties.
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- International Journal of Molecular Sciences, 2024, v. 25, n. 2, p. 703, doi. 10.3390/ijms25020703
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- Article
Spent Brewer's Yeast as a Source of Insoluble β-Glucans.
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- International Journal of Molecular Sciences, 2021, v. 22, n. 2, p. 825, doi. 10.3390/ijms22020825
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- Article
Studying structural and rheological properties of alginate‐whey protein isolate cold‐set hybrid emulgels at various pH levels.
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- Journal of Texture Studies, 2023, v. 54, n. 5, p. 720, doi. 10.1111/jtxs.12761
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- Article
Oleogel formulation using lipophilic sea buckthorn extract isolated from pomace with supercritical CO<sub>2</sub>.
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- Journal of Texture Studies, 2021, v. 52, n. 4, p. 520, doi. 10.1111/jtxs.12615
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- Article
THE EFFECT OF DIFFERENT FORMULATIONS ON PHYSICAL PROPERTIES OF CAKES BAKED WITH MICROWAVE AND NEAR INFRARED-MICROWAVE COMBINATIONS.
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- Journal of Microwave Power & Electromagnetic Energy, 2007, v. 41, n. 1, p. 1.20
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- Article
Stabilization of oil‐in‐water emulsion gels by pH‐induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum.
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- Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 11, p. 1287, doi. 10.1002/aocs.12845
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- Article
Plant‐based fat substitutes with promising functional properties and health benefits.
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- Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 11, p. 1183, doi. 10.1002/aocs.12797
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- Article
Optimization of emulsion properties of chickpea protein and its application in food.
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- Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 10, p. 971, doi. 10.1002/aocs.12816
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- Article
Heated and unheated lupin protein‐grape seed extract conjugates stabilizing and structuring high internal phase oil‐in‐water emulsions.
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- Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 10, p. 1013, doi. 10.1002/aocs.12727
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- Article
Production, health implications and applications of oleogels as fat replacer in food system: A review.
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- Journal of the American Oil Chemists' Society (JAOCS), 2023, v. 100, n. 9, p. 681, doi. 10.1002/aocs.12720
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- Article
Physical properties of oleogels fabricated by the combination of diacylglycerols and monoacylglycerols.
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- Journal of the American Oil Chemists' Society (JAOCS), 2022, v. 99, n. 11, p. 1007, doi. 10.1002/aocs.12622
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- Article
Recent developments and prospects in the extraction, composition, stability, food applications, and in vitro digestion of plant oil bodies.
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- Journal of the American Oil Chemists' Society (JAOCS), 2022, v. 99, n. 8, p. 635, doi. 10.1002/aocs.12618
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- Article
Production of Human Milk Fat Substitutes by Interesterification of Tripalmitin with Ethyl Oleate Catalyzed by Candida parapsilosis Lipase/Acyltransferase.
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- Journal of the American Oil Chemists' Society (JAOCS), 2019, v. 96, n. 7, p. 777, doi. 10.1002/aocs.12250
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- Article
Development of low-fat chicken meat and dried egg white gels by high pressure.
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- High Pressure Research, 2009, v. 29, n. 1, p. 150, doi. 10.1080/08957950802590861
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- Article
Rheological Characterization of Low Fat Sesame Paste Blended With Date Syrup.
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- International Journal of Food Properties, 2008, v. 11, n. 1, p. 92, doi. 10.1080/10942910701233397
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- Article
The Influence of Storage Time on Rheological Properties and Texture of Yoghurts with the Addition of Oat-Maltodextrin as the Fat Substitute.
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- International Journal of Food Properties, 2005, v. 8, n. 2, p. 395, doi. 10.1081/JFP-200059497
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- Article
Effect of Chinese-Yam-Based Emulsion Gel on Beef Emulsification Characteristics.
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- Foods, 2025, v. 14, n. 4, p. 692, doi. 10.3390/foods14040692
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- Article
Effects of Adding Micronutrient Mixtures to a Model Dark Chocolate System and Partially Replacing the Fat Phase with a Structuring Oleogel.
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- Foods, 2025, v. 14, n. 3, p. 430, doi. 10.3390/foods14030430
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- Article
Use of Chlorella vulgaris Lipidic Extracts in the Development of Healthier Pastry Products with Reduced Fat Contents.
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- Foods, 2024, v. 13, n. 23, p. 3913, doi. 10.3390/foods13233913
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- Article
Preparation and Characteristics of Ball-Milled Blueberry Peel Particles and Their Application in Ice Cream.
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- Foods, 2024, v. 13, n. 22, p. 3660, doi. 10.3390/foods13223660
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- Article
Application of Xylo-Oligosaccharide-Rich Gel Emulsion as a Fat Replacer in Sausages.
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- Foods, 2024, v. 13, n. 22, p. 3625, doi. 10.3390/foods13223625
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- Article
Plant-Based Ingredients Utilized as Fat Replacers and Natural Antimicrobial Agents in Beef Burgers.
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- Foods, 2024, v. 13, n. 20, p. 3229, doi. 10.3390/foods13203229
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- Article
Development of Oleogel-Based Fat Replacer and Its Application in Pan Bread Making.
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- Foods, 2024, v. 13, n. 11, p. 1678, doi. 10.3390/foods13111678
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- Article
Exploring Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Fat Replacers in Burgers: A Multivariate Study on Physicochemical and Sensory Traits.
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- Foods, 2024, v. 13, n. 11, p. 1619, doi. 10.3390/foods13111619
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- Article
Alginate Cryogels as a Template for the Preparation of Edible Oleogels.
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- Foods, 2024, v. 13, n. 9, p. 1297, doi. 10.3390/foods13091297
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- Article