Results 221 to 230 of about 982,573 (275)

Structured Edible Oil: Towards a New Generation of Fat Mimetics

Frontiers Research Topics, 2021

semanticscholar   +2 more sources

Carbohydrate-Based Fat Mimetics: Mechanistic Insights and Tribological Interactions

Trends in Food Science & Technology
Xuerui Li, Zhenghang Xu, Xiaoyun Xu, Kai zheng, Siyi Pan, J. M. Regenstein, Hui Wang, Lufeng Wang   +7 more
semanticscholar   +2 more sources

Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimetics.

Food Chemistry, 2023
This study aimed to reveal the effect of different basic emulsion structures (W/O/W and O/W) and polysaccharide additions on protein-polysaccharide composite-based emulsion gels utilizing soybean protein isolate, palm oil and konjac glucomannan.
Yuqing Ren, Lai Wei, Jun Hao Yoong, Zhiyue Miao, He Li, Jinnuo Cao, Xinqi Liu   +6 more
semanticscholar   +1 more source

Carbohydrate Nutrition, Dietary Fiber, Bulking Agents, and Fat Mimetics

Carbohydrate Chemistry for Food Scientists, 2019
J. BeMiller
semanticscholar   +2 more sources

Controlled flavor release from high internal phase emulsions as fat mimetics based on glycyrrhizic acid and phytosterol.

Food Research International, 2022
Animal fat as the key component of sensory experience impacts texture, juiciness, and aroma pleasantness of meat, which indicates the necessity of designing fat mimetics in meat alternatives.
Xiaohui Wu, Xiao Liu, Jianxin Qin, Jingwen Zhou, Jian Chen   +4 more
semanticscholar   +1 more source

Varying the amount of solid fat in animal fat mimetics for plant-based salami analogues influences texture, appearance and sensory characteristics

, 2021
In this study, we utilized a recently developed novel animal fat mimetic with varying fat composition to formulate plant-based salami-type sausage analogues. To that purpose, the fat mimetic was composed of mixtures of canola oil and sal fat at different
Johannes Dreher, M. König, K. Herrmann, N. Terjung, M. Gibis, J. Weiss   +5 more
semanticscholar   +1 more source

Microparticulated Proteins As Fat Mimetics

, 1996
N. Singer
semanticscholar   +2 more sources

Intraoral Approach to Fat Grafting Based on the Mimetic Muscle Unit

Journal of Craniofacial Surgery, 2022
Background: Recently, the concepts of anatomic-based fat grafting and mid-facial anatomy have been studied. However, there is no clear consensus on the optimal fat grafting technique. We aimed to introduce a novel intraoral approach to fat grafting based on mid-facial mimetic muscles, wherein a substantial amount of fat was ...
Jin Woo, Kim, Jae Hyun, Lee, Yong Kyu, Kim   +2 more
openaire   +2 more sources

Rheology of Full‐fat and Low‐fat Cheddar Cheeses as Related to Type of Fat Mimetic

Journal of Food Science, 1997
ABSTRACT Cheeses with 60% reduced fat were prepared with three fat mimetics and viscoelasticity was studied. Storage and loss moduli of low‐fat cheeses made with a carbohydrate‐based fat mimetic were greater (p < 0.05) than those of low‐fat cheeses made with two protein‐based fat mimetics or low‐fat control cheese, but smaller (p ...
L. MA, M.A. DRAKE, G.V. BARBOSA‐CÁNOVAS, B.G. SWANSON   +3 more
openaire   +1 more source

Development and Characterization of Palm Oil-Based Oleogels Using Beeswax and Carnauba Wax as Healthier Beef Fat Mimetics.

Journal of Food Science
Animal fat crucially provides flavor, texture, and overall mouthfeel in meat products. However, its high saturated fatty acids (SFAs) levels present notable health risks, highlighting the need for healthier fat alternatives that maintain product quality.
Ming Fu, M. Mat Yusoff, N. Mohd Adzahan, Tai Boon Tan, M. R. Ismail‐Fitry   +4 more
semanticscholar   +1 more source