Works matching DE "FAT substitutes"
Results: 478
Effect of Chinese-Yam-Based Emulsion Gel on Beef Emulsification Characteristics.
- Published in:
- Foods, 2025, v. 14, n. 4, p. 692, doi. 10.3390/foods14040692
- By:
- Publication type:
- Article
Effects of ultrasound-assisted emulsification and carboxymethyl cellulose addition on the rheological and microstructure properties of myofibrillar protein-soybean oil emulsion gel.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2024, v. 144, p. 203, doi. 10.1016/j.fbp.2024.02.003
- By:
- Publication type:
- Article
The applicability of microparticulated whey protein as an ingredient in different types of foods and its functionalities: a current patent review.
- Published in:
- European Food Research & Technology, 2024, v. 250, n. 2, p. 633, doi. 10.1007/s00217-023-04402-x
- By:
- Publication type:
- Article
Carbohydrate-Based Fat Mimetics Can Affect the Levels of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Shortbread Biscuits.
- Published in:
- 2019
- By:
- Publication type:
- journal article
Development of Functional Muffins from Wheat Flour-Carrot Pomace Powder using Fenugreek Gum as Fat Replacer.
- Published in:
- Current Research in Nutrition & Food Science, 2024, v. 12, n. 1, p. 306, doi. 10.12944/CRNFSJ.12.1.25
- By:
- Publication type:
- Article
Use of Raw and Physically Modified Rice Starches as Fat Replacer in Whipping Cream.
- Published in:
- Current Research in Nutrition & Food Science, 2020, v. 8, n. 1, p. 122, doi. 10.12944/CRNFSJ.8.1.11
- By:
- Publication type:
- Article
INVESTIGATION OF THE PHYSICOCHEMICAL, ORGANOLEPTIC AND DIETARY PROPERTIES OF TROUT FERMENTED SAUSAGES.
- Published in:
- Food Science & Technology (2073-8684), 2021, v. 15, n. 1, p. 101, doi. 10.15673/fst.v15i1.1968
- By:
- Publication type:
- Article
The effect of milk replacer fat source on calf growth and health.
- Published in:
- Journal of Animal Science, 2006, v. 84, p. 363
- By:
- Publication type:
- Article
The effect of lactoferrin on the appearance of immunoglobulins in the peripheral blood of Holstein calves.
- Published in:
- Journal of Animal Science, 2006, v. 84, p. 161
- By:
- Publication type:
- Article
Performance of calves fed whole milk and milk replacer in different sequences.
- Published in:
- Journal of Animal Science, 2006, v. 84, p. 32
- By:
- Publication type:
- 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.
- Published in:
- Progress in Modern Biomedicine, 2023, v. 23, n. 18, p. 3401, doi. 10.13241/j.cnki.pmb.2023.18.001
- By:
- Publication type:
- Article
Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality.
- Published in:
- Biomolecules (2218-273X), 2022, v. 12, n. 10, p. N.PAG, doi. 10.3390/biom12101416
- By:
- Publication type:
- Article
Spanish Fuet Sausages Fat-Reduced to Diminish Boar Taint: Sensory and Technological Quality.
- Published in:
- Animals (2076-2615), 2023, v. 13, n. 5, p. 912, doi. 10.3390/ani13050912
- By:
- Publication type:
- Article
Partial Replacement of Animal Fat with Full-Fat Almond in Broiler Chicken Diets: Performance, Nutrient Digestibility, Blood Profile, Cecal-Fecal Microflora Composition, and Foot-Pad Dermatitis.
- Published in:
- Animals (2076-2615), 2021, v. 11, n. 11, p. 3075, doi. 10.3390/ani11113075
- By:
- Publication type:
- Article
THERMAL AND MICROSCOPIC PROPERTIES AND QUALITY CHARACTERISTICS OF LOW-FAT FRANKFURTERS AND EMULSIONS PRODUCED WITH CARBOXYMETHYL CELLULOSE, METHYL CELLULOSE AND PECTIN.
- Published in:
- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 150, doi. 10.34302/crpjfst/2021.13.2.14
- By:
- Publication type:
- Article
ICE CREAM WITH ORGANIC KAVILCA (BUCKWHEAT) FIBRE: MICROSTRUCTURE, THERMAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES.
- Published in:
- Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 3, p. 35, doi. 10.34302/crpjfst/2020.12.3.3
- By:
- Publication type:
- Article
INULIN AND LENTIL FLOUR AS FAT REPLACERS IN MEAT-VEGETABLE PÂTÉ - A MIXTURE DESIGN APPROACH.
- Published in:
- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 3, p. 5, doi. 10.34302/cptjfst/2019.11.3.1
- By:
- Publication type:
- Article
CHEMICAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF PROCESSED CHEESE SPREAD ANALOGUES.
- Published in:
- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 1, p. 135
- By:
- Publication type:
- Article
More Dietary Kudos for Oatrim?
- Published in:
- Agricultural Research, 1999, v. 47, n. 3, p. 27
- By:
- Publication type:
- Article
A Fantesk-tic starch-oil combo.
- Published in:
- Agricultural Research, 1995, v. 43, n. 9, p. 12
- By:
- Publication type:
- Article
Carbon Footprint Analysis of Ice Cream Production.
- Published in:
- Sustainability (2071-1050), 2023, v. 15, n. 8, p. 6887, doi. 10.3390/su15086887
- By:
- Publication type:
- Article
Incorporation of Acid Whey Yogurt By-Product in Novel Sauces Formulation: Quality and Shelf-Life Evaluation.
- Published in:
- Sustainability (2071-1050), 2022, v. 14, n. 23, p. 15722, doi. 10.3390/su142315722
- By:
- Publication type:
- Article
Substituting polyunsaturated fat for saturated fat: A health impact assessment of a fat tax in seven European countries.
- Published in:
- PLoS ONE, 2019, v. 14, n. 7, p. 1, doi. 10.1371/journal.pone.0218464
- By:
- Publication type:
- Article
THE EFFECT OF REPLACING PORK FAT OF INULIN ON THE PHYSICOCHEMICAL AND SENSORY QUALITY OF GUINEA FOWL PATE.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 3, p. 311, doi. 10.17306/J.AFS.2016.3.30
- By:
- Publication type:
- Article
EFFECT OF BARLEY β-GLUCAN ADDITION AS A FAT REPLACER ON MUFFIN QUALITY.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 3, p. 247, doi. 10.17306/J.AFS.2016.3.24
- By:
- Publication type:
- Article
Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs.
- Published in:
- Food Science & Technology International, 2025, v. 31, n. 1, p. 48, doi. 10.1177/10820132231173158
- By:
- Publication type:
- Article
Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins).
- Published in:
- Food Science & Technology International, 2024, v. 30, n. 5, p. 428, doi. 10.1177/10820132231153500
- By:
- Publication type:
- Article
Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage.
- Published in:
- Food Science & Technology International, 2022, v. 28, n. 1, p. 3, doi. 10.1177/1082013220980586
- By:
- Publication type:
- Article
Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies.
- Published in:
- Food Science & Technology International, 2021, v. 27, n. 8, p. 693, doi. 10.1177/1082013220981332
- By:
- Publication type:
- Article
Structural changes in biscuits made with cellulose emulsions as fat replacers.
- Published in:
- Food Science & Technology International, 2017, v. 23, n. 6, p. 480, doi. 10.1177/1082013217703273
- By:
- Publication type:
- Article
Rheological Studies of Rice Four and Whey Protein Isolate.
- Published in:
- International Journal of Food Engineering, 2006, v. 2, n. 2, p. 1, doi. 10.2202/1556-3758.1053
- By:
- Publication type:
- Article
Physical properties of oleogels fabricated by the combination of diacylglycerols and monoacylglycerols.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2022, v. 99, n. 11, p. 1007, doi. 10.1002/aocs.12622
- By:
- Publication type:
- Article
Recent developments and prospects in the extraction, composition, stability, food applications, and in vitro digestion of plant oil bodies.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2022, v. 99, n. 8, p. 635, doi. 10.1002/aocs.12618
- By:
- Publication type:
- Article
Production of Human Milk Fat Substitutes by Interesterification of Tripalmitin with Ethyl Oleate Catalyzed by Candida parapsilosis Lipase/Acyltransferase.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2019, v. 96, n. 7, p. 777, doi. 10.1002/aocs.12250
- By:
- Publication type:
- Article
Preparation of Human Milk Fat Substitutes from Lard by Lipase-Catalyzed Interesterification Based on Triacylglycerol profiles.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2014, v. 91, n. 12, p. 1987, doi. 10.1007/s11746-014-2533-z
- By:
- Publication type:
- Article
The Formation of a 12-Hydroxystearic Acid/Vegetable Oil Organogel Under Shear and Thermal Fields.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 4, p. 529, doi. 10.1007/s11746-012-2196-6
- By:
- Publication type:
- Article
Lipase-Catalyzed Synthesis of Human Milk Fat Substitutes from Palm Stearin in a Continuous Packed Bed Reactor.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2012, v. 89, n. 8, p. 1463, doi. 10.1007/s11746-012-2046-6
- By:
- Publication type:
- Article
Human Milk Fat Substitute from Butterfat: Production by Enzymatic Interesterification and Evaluation of Oxidative Stability.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2010, v. 87, n. 2, p. 185, doi. 10.1007/s11746-009-1479-z
- By:
- Publication type:
- Article
Recent Advancements on Barnyard Millet Starch: A Sustainable Alternative to Conventional Starch.
- Published in:
- Starch / Staerke, 2024, v. 76, n. 9/10, p. 1, doi. 10.1002/star.202300232
- By:
- Publication type:
- Article
Potential of Hydroxypropylated Corn and Sorghum Starch Extrudates as Simultaneous Fat and Casein Mimetics in Analogue Mozzarella Cheese: Insights from Functional, Rheological, Textural, and Sensory Analysis.
- Published in:
- Starch / Staerke, 2024, v. 76, n. 7/8, p. 1, doi. 10.1002/star.202300209
- By:
- Publication type:
- Article
Recent Developments in Starch Modification by Organic Acids: A Review.
- Published in:
- Starch / Staerke, 2022, v. 74, n. 9/10, p. 1, doi. 10.1002/star.202200025
- By:
- Publication type:
- Article
Composition and Quality of Low‐Fat Halloumi Cheese Made Using Modified Starch as a Fat Replacer.
- Published in:
- Starch / Staerke, 2022, v. 74, n. 3/4, p. 1, doi. 10.1002/star.202100211
- By:
- Publication type:
- Article
Effect of Substituting Sunflower Oil with Starch‐Based Fat Replacers on Sensory Profile, Tribology, and Rheology of Reduced‐Fat Mayonnaise‐Type Emulsions.
- Published in:
- Starch / Staerke, 2021, v. 73, n. 3/4, p. 1, doi. 10.1002/star.202000092
- By:
- Publication type:
- Article
Effect of Amorphization Methods on the Properties and Structures of Potato Starch‐Monoglyceride Complex.
- Published in:
- Starch / Staerke, 2020, v. 72, n. 1/2, p. N.PAG, doi. 10.1002/star.201900138
- By:
- Publication type:
- Article
Sensory, Tribological, and Rheological Profiling of "Clean Label" Starch–Lipid Complexes as Fat Replacers.
- Published in:
- Starch / Staerke, 2019, v. 71, n. 9/10, p. N.PAG, doi. 10.1002/star.201800340
- By:
- Publication type:
- Article
Response Surface Optimization of Reduced Fat o/w Emulsions Formulated with Cornstarch Nanocrystal as a Novel Fat Replacer.
- Published in:
- Starch / Staerke, 2019, v. 71, n. 7/8, p. N.PAG, doi. 10.1002/star.201800311
- By:
- Publication type:
- Article
Investigation on potential utilization of native and modified starches containing resistant starch as a fat replacer in bakery products.
- Published in:
- Starch / Staerke, 2017, v. 69, n. 3/4, p. 1, doi. 10.1002/star.201600022
- By:
- Publication type:
- Article
Effect of chemical modifications on morphological and functional characteristics of water-chestnut starches and their utilization as a fat-replacer in low-fat mayonnaise.
- Published in:
- Starch / Staerke, 2017, v. 69, n. 1/2, p. 1, doi. 10.1002/star.201600041
- By:
- Publication type:
- Article
Oleogels based on carotenoid-rich microbial oil produced by R. mucilaginosa in agro-industrial by-products.
- Published in:
- Bioprocess & Biosystems Engineering, 2025, v. 48, n. 2, p. 275, doi. 10.1007/s00449-024-03108-y
- By:
- Publication type:
- Article
Growth landscape formed by perception and import of glucose in yeast.
- Published in:
- Nature, 2009, v. 462, n. 7275, p. 875, doi. 10.1038/nature08653
- By:
- Publication type:
- Article