Works about FAT substitutes

Results: 521

Eco‐friendly rubber compounds: Utilizing animal lard as a plasticizer oil.

Published in:

Polymer Engineering & Science, 2025, v. 65, n. 6, p. 3085, doi. 10.1002/pen.27201

By:

Mensah, Bismark;
Amobeng, Winston;
Apalangya, Vitus;
Essien, Emmanuel;
Kwabena, Kan‐Dapah;
Nyakudya, Elijah;
Nukunya, Tsatsu

Publication type:

Article

Exploring the Efficacy of Oleogel as Fat Replacers in Meat Products: A Comparative Analysis of Various Oleogelators.

Published in:

Food & Bioprocess Technology, 2025, v. 18, n. 7, p. 5835, doi. 10.1007/s11947-025-03800-1

By:

Fu, Ming;
Tan, Tai Boon;
Yusoff, Masni Mat;
Adzahan, Noranizan Mohd;
Ismail-Fitry, Mohammad Rashedi

Publication type:

Article

Stabilization of oil‐in‐water emulsion gels by pH‐induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 11, p. 1287, doi. 10.1002/aocs.12845

By:

Mao, Jixian;
Cui, Lujie;
Meng, Zong

Publication type:

Article

Plant‐based fat substitutes with promising functional properties and health benefits.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 11, p. 1183, doi. 10.1002/aocs.12797

By:

Zhang, Tianyi;
Zhang, Xin;
Zhou, Xiangqi;
Tian, Ruiqi;
Tang, Xufei;
Zhang, Yan;
Jiang, Lianzhou;
Sui, Xiaonan

Publication type:

Article

Optimization of emulsion properties of chickpea protein and its application in food.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 10, p. 971, doi. 10.1002/aocs.12816

By:

Xu, Wen;
McClements, David Julian;
Xu, Zhenlin;
Meng, Man;
Zou, Yidong;
Chen, Guanxiong;
Jin, Zhengyu;
Chen, Long

Publication type:

Article

Heated and unheated lupin protein‐grape seed extract conjugates stabilizing and structuring high internal phase oil‐in‐water emulsions.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 10, p. 1013, doi. 10.1002/aocs.12727

By:

Francisco, Cristhian Rafael Lopes;
Silva, Marluci Palazzolli;
Oliveira Júnior, Fernando Divino;
Santos, Tatiana Porto;
Cunha, Rosiane Lopes

Publication type:

Article

Production, health implications and applications of oleogels as fat replacer in food system: A review.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2023, v. 100, n. 9, p. 681, doi. 10.1002/aocs.12720

By:

Tan, Tzyi Horng;
Chan, Eng‐Seng;
Manja, Maslia;
Tang, Teck‐Kim;
Phuah, Eng‐Tong;
Lee, Yee‐Ying

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:

Wang, Xiaochen;
Ma, Da;
Liu, Yingwei;
Wang, Ying;
Qiu, Chaoying;
Wang, Yong

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:

Hao, Jia;
Li, Xiaoyu;
Wang, Qiuyu;
Lv, Wenwen;
Zhang, Wenguan;
Xu, Duoxia

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:

Tecelão, Carla;
Perrier, Véronique;
Dubreucq, Eric;
Ferreira‐Dias, Suzana

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:

Zou, Xiaoqiang;
Huang, Jianhua;
Jin, Qingzhe;
Guo, Zheng;
Cheong, Lingzhi;
Xu, Xuebing;
Wang, Xingguo

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:

Co, Edmund;
Marangoni, Alejandro G.

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:

Zou, Xiaoqiang;
Huang, Jianhua;
Jin, Qingzhe;
Liu, Yuanfa;
Song, Zhihua;
Wang, Xingguo

Publication type:

Article

Characterization of wheat bran nanocellulose and its application in low-fat emulsified sausage.

Published in:

Cellulose, 2024, v. 31, n. 18, p. 11101, doi. 10.1007/s10570-024-06251-7

By:

Zhang, Qiuhui;
Shen, Jialong;
Meng, Gaoge;
Liu, Chang;
Wang, Han;
Zhang, Qi;
Zhu, Chaozhi;
Zhao, Gaiming;
Wang, Xiaopeng

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:

Lei Zhou;
Dacheng Kang;
Jingyu Wang;
Jiaming Cai;
Lujuan Xing;
Wangang Zhang

Publication type:

Article

AI-based abdominal CT measurements of orthotopic and ectopic fat predict mortality and cardiometabolic disease risk in adults.

Published in:

European Radiology, 2025, v. 35, n. 1, p. 520, doi. 10.1007/s00330-024-10935-w

By:

Lee, Matthew H.;
Zea, Ryan;
Garrett, John W.;
Summers, Ronald M.;
Pickhardt, Perry J.

Publication type:

Article

Peanut and Soy Protein-Based Emulsion Gels Loaded with Curcumin as a New Fat Substitute in Sausages: A Comparative Study.

Published in:

Gels (2310-2861), 2025, v. 11, n. 1, p. 62, doi. 10.3390/gels11010062

By:

Yan, Hong-Yan;
Zhang, Shao-Bing

Publication type:

Article

Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels.

Published in:

Gels (2310-2861), 2025, v. 11, n. 1, p. 46, doi. 10.3390/gels11010046

By:

Leahu, Ana;
Ghinea, Cristina;
Ropciuc, Sorina;
Damian, Cristina

Publication type:

Article

Valorization of Spent Coffee Grounds Oil for the Production of Wax Esters: Enzymatic Synthesis and Application in Olive Oil Oleogels.

Published in:

Gels (2310-2861), 2024, v. 10, n. 12, p. 817, doi. 10.3390/gels10120817

By:

Papadaki, Aikaterini;
Kachrimanidou, Vasiliki;
Mandala, Ioanna;
Kopsahelis, Nikolaos

Publication type:

Article

Food-Grade Bigel Systems: Formulation, Characterization, and Applications for Novel Food Product Development.

Published in:

Gels (2310-2861), 2024, v. 10, n. 11, p. 712, doi. 10.3390/gels10110712

By:

Zampouni, Konstantina;
Dimakopoulou-Papazoglou, Dafni;
Katsanidis, Eugenios

Publication type:

Article

Preparation of Ovalbumin/Xanthan Gum/Chitosan Pickering Emulsion Oleogel Added with Amomum villosum Lour. Extract and Its Application in Cookies.

Published in:

Gels (2310-2861), 2024, v. 10, n. 11, p. 683, doi. 10.3390/gels10110683

By:

Xue, Shan;
Zhao, Jilong;
Xiong, Zhouyi;
Huang, Jie

Publication type:

Article

Role of emulsifier as fat replacer in low density diet for growing and finishing pigs.

Published in:

Journal of Animal Science, 2016, v. 94, p. 133, doi. 10.2527/msasas2016-283

By:

Upadhaya, S. D.;
Park, J. H.;
Yuri, H. M.;
Kim, I. H.

Publication type:

Article

Effect of some plant starches and carrageenan as fat substitutes in chicken patties.

Published in:

Journal of Animal Science, 2015, v. 93, n. 7, p. 3704, doi. 10.2527/jas.2013-6667

By:

Das, S. K.;
Prabhakaran, P.;
Tanwar, V. K.;
Biswas, S.

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:

Earleywine, T. J.;
Johnson, T. E.;
Perry, H. B.;
Miller, B. L.

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:

Knauer, W.;
Smith, J. M.

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:

Scott, M. C.;
James, R. E.;
McGilliard, M. L.

Publication type:

Article

VEGETABLE FATS INFLUENCE ON THE PHYSICO-CHEMICAL AND SENSORIAL PROPERTIES OF "TELEMEA" CHEESE.

Published in:

Food & Environment Safety, 2014, v. 13, n. 1, p. 74

By:

OROIAN, Mircea;
LEAHU, Ana

Publication type:

Article

Feasibility of utilising orange (Citrus sinensis) peel powder as a fat substitute in frozen yoghurt.

Published in:

International Journal of Dairy Technology, 2025, v. 78, n. 2, p. 1, doi. 10.1111/1471-0307.70034

By:

Adil, Shaikh;
Jana, Atanu Hrishikesh;
Mehta, Bhavbhuti M;
Bihola, Ankit;
Prasad, Chandgude;
Rajani, Bhargav

Publication type:

Article

Effect of different incorporation processes of chitosan‐based oleogel as a fat substitute on the structural characteristics of vanilla ice cream.

Published in:

International Journal of Dairy Technology, 2025, v. 78, n. 2, p. 1, doi. 10.1111/1471-0307.70020

By:

de Alcântara, Natália Emmerick;
Siqueira, Lívia Garcia;
Brito, Gabriela Baptista;
Guimarães, Jonas de Toledo;
da Cruz, Adriano Gomes;
Perrone, Daniel;
Castelo‐Branco, Vanessa Naciuk

Publication type:

Article

Monoglyceride‐based oleogel and oleofoam as the fat substitute in fat‐reduced ice creams: The relation between partial coalescence degree and quality characteristics.

Published in:

International Journal of Dairy Technology, 2025, v. 78, n. 1, p. 1, doi. 10.1111/1471-0307.13115

By:

Du, Liyang;
Meng, Zong

Publication type:

Article

Effect of yeast protein on reduced‐fat ice cream: Sensory quality, rheological behaviour, thermal properties and fat destabilisation.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 4, p. 1136, doi. 10.1111/1471-0307.13112

By:

Guo, Ruotong;
Xiong, Jian;
Li, Pei;
Ma, Chunlei;
Huang, Qilin

Publication type:

Article

Characteristics of low‐fat whipped cream containing protein‐based fat replacers.

Published in:

International Journal of Dairy Technology, 2023, v. 76, n. 2, p. 276, doi. 10.1111/1471-0307.12934

By:

Han, Ya‐Meng;
Zhu, Ling;
Qi, Xi‐Guang;
Zhang, Hui;
Wu, Gang‐Cheng

Publication type:

Article

The effect of microparticulated whey protein on the characteristics of reduced‐fat cheese and of the corresponding microwave vacuum‐dried cheese puffs and finely ground puffs.

Published in:

International Journal of Dairy Technology, 2021, v. 74, n. 4, p. 747, doi. 10.1111/1471-0307.12796

By:

Chudy, Sylwia;
Makowska, Agnieszka;
Krzywdzińska‐Bartkowiak, Mirosława;
Piątek, Michał;
Henriques, Marta;
Borges, Ana Raquel;
Gomes, David;
Pereira, Carlos Dias

Publication type:

Article

Addition of glycomacropeptide as fat replacer in sugar‐reduced Greek‐style yoghurt.

Published in:

International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 718, doi. 10.1111/1471-0307.12717

By:

Godoy‐García, Liliana;
Abadía‐García, Lucía;
Cruz‐Aldaco, Karina;
Castaño‐Tostado, Eduardo;
Murúa‐Pagola, Beneranda;
Amaya‐Llano, Silvia L

Publication type:

Article

Proteolysis and textural properties of low‐fat ultrafiltered Feta cheese as influenced by maltodextrin.

Published in:

International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 244, doi. 10.1111/1471-0307.12642

By:

Nazari, Seyyed Moein;
Mortazavi, Ali;
Hesari, Javad;
Tabatabaei Yazdi, Farideh

Publication type:

Article

Evaluating the function of cross‐linked rice starch as a fat replacer in low fat cream.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 4, p. 981, doi. 10.1111/1471-0307.12510

By:

Bagheri, Foroud;
Radi, Mohsen;
Amiri, Sedigheh

Publication type:

Article

Impact of octenyl succinylated pearl millet (Pennisetum typhoides) starch addition as fat replacer on the rheological, textural and sensory characteristics of reduced‐fat yoghurt.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 723, doi. 10.1111/1471-0307.12461

By:

Sharma, Monika;
Yadav, Deep N.;
Singh, Ashish K.;
Vishwakarma, R. K.;
Sabikhi, Latha

Publication type:

Article

Production of reduced‐fat Labneh cheese with inulin and β‐glucan fibre‐based fat replacer.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 362, doi. 10.1111/1471-0307.12456

By:

Aydinol, Pinar;
Ozcan, Tulay

Publication type:

Article

Soya bean oil/soya protein isolate and carrageenan emulsions as fat replacer in fat-reduced Oaxaca-type cheese.

Published in:

International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 499, doi. 10.1111/1471-0307.12397

By:

Totosaus, Alfonso;
Rojas‐Nery, Eladio;
Franco‐Fernández, M. Jesus

Publication type:

Article

The effect of inulin as a fat replacer on the quality of low-fat ice cream.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 374, doi. 10.1111/1471-0307.12176

By:

Tiwari, Anurag;
Sharma, Harish Kumar;
Kumar, Navneet;
Kaur, Mandeep

Publication type:

Article

Influence of fat replacers on the chemical, textural and sensory properties of low-fat Beyaz pickled cheese produced from ewe's milk.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 1, p. 127, doi. 10.1111/1471-0307.12164

By:

Akin, Musa Serdar;
Kirmaci, Zuhal

Publication type:

Article

Effect of long-chain inulin on the texture profile and survival of Lactobacillus paracasei ssp. paracasei in set yoghurts during refrigerated storage.

Published in:

International Journal of Dairy Technology, 2012, v. 65, n. 1, p. 104, doi. 10.1111/j.1471-0307.2011.00739.x

By:

PIMENTEL, TATIANA C;
GARCIA, SANDRA;
PRUDÊNCIO, SANDRA H

Publication type:

Article

Texture of nonfat yoghurt as influenced by whey protein concentrate and Gum Tragacanth as fat replacers.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 405, doi. 10.1111/j.1471-0307.2009.00507.x

By:

AZIZNIA, SOMAYEH;
KHOSROWSHAHI, ASGHAR;
MADADLOU, ASHKAN;
RAHIMI, JAMSHID;
ABBASI, HABIB

Publication type:

Article

Investigation of the potential for using inulin HPX as a fat replacer in yoghurt production.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 2, p. 209, doi. 10.1111/j.1471-0307.2009.00481.x

By:

MODZELEWSKA-KAPITUŁA, MONIKA;
KŁĘBUKOWSKA, LUCYNA

Publication type:

Article

The functional, rheological and sensory characteristics of ice creams with various fat replacers.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 1, p. 93, doi. 10.1111/j.1471-0307.2008.00456.x

By:

KARACA, OYA BERKAY;
GÜVEN, MEHMET;
YASAR, KURBAN;
KAYA, SEVIM;
KAHYAOGLU, TALIP

Publication type:

Article

The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture.

Published in:

International Journal of Dairy Technology, 2005, v. 58, n. 3, p. 180, doi. 10.1111/j.1471-0307.2005.00210.x

By:

Guven, M.;
Yasar, K.;
Karaca, O. B.;
Hayaloglu, A. A.

Publication type:

Article

Substitution analyses of foods with varying fat quality and the associations with all-cause mortality and impact of the FADS-1 genotype in elderly men.

Published in:

European Journal of Nutrition, 2024, v. 63, n. 1, p. 145, doi. 10.1007/s00394-023-03249-y

By:

Fridén, Michael;
Olsson, Erika;
Lind, Lars;
Rosqvist, Fredrik;
Risérus, Ulf

Publication type:

Article

Effects of triacylglycerol structure and solid fat content on fasting responses of mice.

Published in:

European Journal of Nutrition, 2016, v. 55, n. 4, p. 1545, doi. 10.1007/s00394-015-0972-4

By:

Wang, Xiaosan;
Wang, Tong;
Spurlock, Michael;
Wang, Xingguo

Publication type:

Article

POTENTIAL OF AVOCADO PUREE AND ORANGE FLESHED SWEET POTATO FOR WHEAT-BASED CAKE PRODUCTION.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2024, v. 48, n. 1, p. 117, doi. 10.35219/foodtechnology.2024.1.07

By:

ARAOYE, KUDIRAT TITILOPE;
OTOLOWO, DUPE TEMILADE;
NWAEZE, CHIZOBA NWADITO;
OGUNBUSOLA, EUNICE MORIYIKE;
SANNI, TOIBUDEEN ADESEGUN;
JAIYEOBA, CORDELIA NWADINIFE;
ONI, KUNLE;
ADEBAYO, NATHANIEL IBIDAPO;
OLUDAHUNSI, OLUWATOOYIN FARAMADE

Publication type:

Article

INFLUENCE OF ANIMAL FAT REPLACEMENT WITH VEGETABLE OILS ON THE SENSORIAL PERCEPTION OF MEAT EMULSIFIED PRODUCTS.

Published in:

By:

TUDOSE, CRISTIAN;
IORDACHESCU, GABRIELA;
STAN, FELICIA;
CERCEL, FLORICEL;
ALEXE, PETRU

Publication type:

Article